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Name: Spinach Artichoke Dip
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8
Cuisine: not set
Ingredients: 10 oz frozen chopped spinach thawed and drained; 7.5 oz jar of marinated artichoke hearts drained and chopped; 16 oz cream cheese; 1/4 cup grated Parmigiano-Reggiano cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup shredded Parmesan cheese; 1/4 tsp black pepper; 1/8 tsp salt; 1 tsp minced garlic; 1/4 tsp Italian seasoning; 1/2 tsp lemon juice; 1/2 tbsp fresh parsley chopped; 1/2 tbsp butter

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INGREDIENTS

10 oz frozen chopped spinach ; thawed and drained
7.5 oz jar of marinated artichoke hearts ; drained and chopped
16 oz cream cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 tsp black pepper
1/8 tsp salt
1 tsp minced garlic
1/4 tsp Italian seasoning
1/2 tsp lemon juice
1/2 tbsp fresh parsley ; chopped
1/2 tbsp butter

INSTRUCTIONS

Take the spinach out the freezer and allow to thaw overnight in the fridge. Drain excess water. Preheat the broiler. Add butter to a large skillet on medium heat. Add chopped artichoke hearts and garlic. Add black pepper, Italian seasoning and lemon juice. Cook for 2 minutes. Turn heat to low. Add cream cheese in quartered sections until melted and smooth. Add spinach, grated cheese, salt and parsley. Mix, then add a quarter cup of the Parmesan and Mozzarella cheeses. Mix well. Transfer mixture to 8 inch baking dish. Top with remaining cheese and place in the broiler until cheese is melted and lightly browned. Serve.

NOTES

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Spinach Artichoke Dip

10 oz frozen chopped spinach thawed and drained
7.5 oz jar of marinated artichoke hearts drained and chopped
16 oz cream cheese
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 tsp black pepper
1/8 tsp salt
1 tsp minced garlic
1/4 tsp Italian seasoning
1/2 tsp lemon juice
1/2 tbsp fresh parsley chopped
1/2 tbsp butter

Take the spinach out the freezer and allow to thaw overnight in the fridge.  Drain excess water.  Preheat the broiler.  Add butter to a large skillet on medium heat.  Add chopped artichoke hearts and garlic.  Add black pepper, Italian seasoning and lemon juice.  Cook for 2 minutes.  Turn heat to low.  Add cream cheese in quartered sections until melted and smooth.  Add spinach, grated cheese, salt and parsley.  Mix, then add a quarter cup of the Parmesan and Mozzarella cheeses.  Mix well.  Transfer mixture to 8 inch baking dish.   Top with remaining cheese and place in the broiler until cheese is melted and lightly browned.  Serve.

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Nutrition

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Serving Size: 1 (135g)
Recipe Makes: 8 Servings

Calories: 261
Calories from Fat: 212 (81%)

Amt Per Serving		% DV

	Total Fat 23.5g	31 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 1g
Cholesterol 74.5mg		23 %
Sodium 379.7mg		13 %
Potassium 220.9mg		6 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 3.4g
Protein 9.2g		13 %
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.

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Calories per serving: 261

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