Hot Spinach and Artichoke Dip
Try this Hot Spinach and Artichoke Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
- salt and pepper to taste
- 1 clove garlic
- 1/2 cup greek yogurt
- 4 ounces mozzarella cheese shredded
- 10 ounces artichoke hearts frozen defrosted or packed in water, drained
- 1/4 cup chopped shallots
- 10 ounces frozen chopped spinach thawed and squeezed dry (i do this in a thin clean kitchen towel.)
- 1/2 cup vegenaise or mayonnaise (i use soy-free vegenaise.
- 2/3 cup grated pecorino or parmigiano reggiano cheese (i u
- Carbohydrate 8.20842546342025 g
- Cholesterol 24.2936763786667 mg
- Fat 6.5871538756046 g
- Fiber 2.77545398819792 g
- Protein 13.3322201174618 g
- Saturated Fat 3.87144287001725 g
- Serving Size 1 1 Serving (247g)
- Sodium 334.280620272241 mg
- Sugar 5.43297147522233 g
- Trans Fat 0.74090173798538 g
- Calories 138 calories
Preheat oven to 375 degrees.In a food processor, coarsely chop the artichoke hearts with the shallots and garlic.Combine all the ingredients in a medium bowl.Place in a 9 or 10-inch oven-proof dish and bake for 20-25 minutes, until hot and cheese is melted. Serve immediately.
