Spinach Artichoke Dip
- Preparing Time: 1 hour and 30 minutes
- Total Time: 3 hours and 30 minutes
- Served Person: 16
- salt and pepper to taste
- 8 oz cream cheese
- 1 stick unsalted butter
- 4 oz shredded mozzarella cheese
- 2 packages frozen chopped spinach
- 2 cans artichoke hearts chopped and drained
- 1 chopped yellow onion
- 1/2 tsp ground cayenne pepper
- 8 oz shredded monterrey jack cheese
- 5 oz shredded swiss cheese
- 6 oz heavy whipping cream
- 4 oz fresh parmesan cheese
- Carbohydrate 1.86908085130077 g
- Cholesterol 64.264486866875 mg
- Fat 20.1435446584573 g
- Fiber 0.014711538874186 g
- Protein 7.95602213747986 g
- Saturated Fat 12.3308587539772 g
- Serving Size 1 1 Serving (69g)
- Sodium 224.18558129308 mg
- Sugar 1.85436931242658 g
- Trans Fat 1.6391603301316 g
- Calories 218 calories
Cook spinach in microwave. Place in colander to drip and cool. Once cool, squeeze handfuls of spinach over sink to remove as much water as possible. Use papertowels to help pat dry. Set aside Sauté onion in butter until tender. Remove from cooktop. Stir in spinach and let set a few minutes to allow spinach to soak in the butter. In a very large mixing bowl, beat cream on medium speed and gradually add in the cream cheese until if forms a creamy mixture. Add remaining ingredients into the mixing bowl, except the Parmesan cheese, and mix together. Let chill for at least 2 hours. When ready to serve, spoon mixture into microwave safe serving bowl and top the mixture with Parmesan cheese. Microwave until hot (approximately 5 to 7 minutes) stirring mixture every few minutes.
