Spinach Artichoke Dip
I make this dip for all my parties and it's super easy and delicious.
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 8
quick
superbowl
spring
tailgate
tgapps
superb2015
collspxgotmilkholidays
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 cup mayonnaise
- 1 teaspoon red pepper flakes
- 1 can artichoke hearts artichokes in water, not marinated
- 1/2 bag fresh spinach
- 16 ounces cream cheese softened, not whipped
- 1 cup parmesan grated
- 4 cloves garlic
- 1/4 red pepper diced
- 1/2 teaspoon salt & pepper
- Carbohydrate 17.4722804063181 g
- Cholesterol 78.9689508518866 mg
- Fat 32.4740632793235 g
- Fiber 3.54891880604625 g
- Protein 10.0146079821924 g
- Saturated Fat 14.1735099991193 g
- Serving Size 1 1 Serving (177g)
- Sodium 760.786907671777 mg
- Sugar 13.9233616002718 g
- Trans Fat 3.46304925677855 g
- Calories 389 calories
Preheat oven to 350 In a large mixing bowl combine the softened cream cheese with the mayonnaise, red peppers, spinach, red pepper flakes, salt, and pepper. In a blender or food processor pulse the artichokes, parmesan, and garlic for one minute or until they artichoke pieces are at a size you like. Then combine with other ingredients. Spread into a baking dish. I use one that is two inches deep. Sprinkle more Parmesan on top. Bake at 350 for 40 minutes or until top is browned slightly and dip is bubbly. Remove from oven and allow to cool for at least 10 minutes before serving.
