Preheat oven to 425F.
Precook shells according to package directions.
Add spinach to 1 inch boiling water. Cover and steam for 2 minutes until just limp. Drain and squeeze.
In a bowl, stir together cream cheese, sour cream, garlic, salt, pepper, 1 tsp dried herb.
Stir in spinach and water chestnuts. Fill shells.
Bake for 20 to 25 minutes. Server warm or cover and chill overnight and warm before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 63 (74%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 22.2mg||7 %|
|Sodium 82.4mg||3 %|
|Potassium 226.2mg||6 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.5g|
|Protein 2.1g||3 %|
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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: 85
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