Ginger’s Spinach Artichoke Dip
Try this Ginger’s Spinach Artichoke Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 tsp. salt
- 1 c. sour cream
- 4 8 oz packages cream cheese
- 1 1/2 c. real mayo
- 2- 5 oz containers frigo shredded 3 cheese italian (parmes asiago & romano blend at walmart comes in a cup)
- 3 tablespoons finely minced garlic (i used the jar stuff)
- 1/2 can (13.5 oz) whole leaf spinach drained and then pat dry with paper towels
- 1 can (13.75 oz) artichoke hearts drained well & chopped
- approx. 3/4 tsp. pepper
- Carbohydrate 7.37010333954539 g
- Cholesterol 67.275000056871 mg
- Fat 20.7010866841654 g
- Fiber 0.00883333333333333 g
- Protein 5.0751500042872 g
- Saturated Fat 12.8860766775596 g
- Serving Size 1 1 Recipe (173g)
- Sodium 70.7396667264541 mg
- Sugar 7.36127000621206 g
- Trans Fat 1.06609666756786 g
- Calories 233 calories
Bake in large casserole dish 350 degrees for about an hour. Serve with warm toasted pita bread cut into triangles.
