***Thaw and strain spinach overnight (Make sure to press out the excess water after the spinach has thawed).***
MISE EN PLACE: Soften cream cheese; Grate parmesan; Shred cheese; Mince garlic; Strain and chop artichokes; Preheat oven (bottom element) to 175°C (350°F)
1) In a large bowl, stir together all ingredients except artichoke hearts and spinach. Then blend in artichoke hearts and spinach.
2) Pour the mixture into a greased baking dish.
3) Bake (2nd from bottom) 25 minutes, until top turns light brown.
4) Serve with chips, pita bread or toasted baguette.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 146 (33%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 25.1mg||8 %|
|Sodium 762.5mg||26 %|
|Potassium 531.1mg||14 %|
|Total Carbohydrate 60.7g||18 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 56.9g|
|Protein 13.4g||19 %|
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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.
Calories per serving: 439
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