Hot Spinach Artichoke Dip
This is not only great as a dip (I love it with Wheat Thins or tortilla chips), but this also works really well on a grilled cheese sandwich with sour dough bread and grilled chicken or maybe spiral-cut ham; spread on a crispy chicken wrap with lettuce and tomato; or in a quesadilla!
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/4 cup mayonnaise
- 8 ounces cream cheese
- 1/2 teaspoon basil
- 1/4 cup reduced fat sour cream
- 1/4 cup parmesan cheese grated or asagio & romano blend
- 1/2 cup spinach either frozen (thawed) or fresh, chopped
- 1 cup artichoke hearts chopped
- 1 cup fresh mozzarella cheese shredded
- Carbohydrate 11.6824203640688 g
- Cholesterol 87.0655606628812 mg
- Fat 28.7899199067961 g
- Fiber 2.52517671243449 g
- Protein 16.6345380028885 g
- Saturated Fat 15.1373180041601 g
- Serving Size 1 1 Serving (163g)
- Sodium 643.635997403176 mg
- Sugar 9.1572436516343 g
- Trans Fat 2.91003806329345 g
- Calories 365 calories
Preheat over to 350° F. Combine all the ingredients above except the mozzarella cheese and mix thoroughly. Lightly grease a small baking pan (non-stick spray works fine) and spread the mixture evenly. Top with shredded mozzarella cheese, and bake for about 20 minutes until cheese is bubbly.
