Spicy Spinach & Artichoke Dip with Roasted Garlic

A tasty appetizer or snack. Serve with fresh bread.

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Name: Spicy Spinach & Artichoke Dip with Roasted Garlic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Cuisine: not set
Ingredients: 1 10-oz package frozen spinach defrosted, drained and squeezed of excess moisture; 1 8.5-oz can artichoke hearts packed in water drained, chopped; Fresh ground black pepper to taste; 1 8-oz package cream cheese softened; 4 cloves roasted garlic; 4 teaspoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon (heaping) fresh Italian parsley chopped, plus more for garnish; 1/2 cup fresh powdered parmesan cheese; 1 pinch ground nutmeg; 1/2 teaspoon cayenne pepper (or to taste)

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INGREDIENTS

1 10-oz package frozen spinach ; defrosted, drained and squeezed of excess moisture
1 8.5-oz can artichoke hearts packed in water ; drained, chopped
Fresh ground black pepper ; to taste
1 8-oz package cream cheese ; softened
4 cloves roasted garlic
4 teaspoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon (heaping) fresh Italian parsley ; chopped, plus more for garnish
1/2 cup fresh powdered parmesan cheese
1 pinch ground nutmeg
1/2 teaspoon cayenne pepper (or to taste)

Servings

INSTRUCTIONS

1. Stir the spinach and artichoke hearts together with black pepper to taste.

2. In a separate bowl, beat the cream cheese, garlic, lemon juice and zest, parsley, parmesan, nutmeg and cayenne pepper with hand beaters until well combined and smooth.

3. Stir the spinach and artichokes into the cream cheese mixture until combined.

4. Refrigerate for at least 20 minutes to allow flavors to meld.

5. Garnish with chopped parsley, if you desire, and serve with fresh baguette slices.

NOTES

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Spicy Spinach & Artichoke Dip with Roasted Garlic

1 10-oz package frozen spinach defrosted, drained and squeezed of excess moisture
1 8.5-oz can artichoke hearts packed in water drained, chopped
 Fresh ground black pepper to taste
1 8-oz package cream cheese softened
4 cloves roasted garlic
4 teaspoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon (heaping) fresh Italian parsley chopped, plus more for garnish
1/2 cup fresh powdered parmesan cheese
1 pinch ground nutmeg
1/2 teaspoon cayenne pepper (or to taste)

1. Stir the spinach and artichoke hearts together with black pepper to taste.
2. In a separate bowl, beat the cream cheese, garlic, lemon juice and zest, parsley, parmesan, nutmeg and cayenne pepper with hand beaters until well combined and smooth.
3. Stir the spinach and artichokes into the cream cheese mixture until combined.
4. Refrigerate for at least 20 minutes to allow flavors to meld.
5. Garnish with chopped parsley, if you desire, and serve with fresh baguette slices.

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 10 Servings

Calories: 22
Calories from Fat: 11 (50%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 3.1mg		1 %
Sodium 30.5mg		1 %
Potassium 116.3mg		3 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 1.4g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 22

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