Hot and Creamy Spinach and Artichoke Dip
Try this Hot and Creamy Spinach and Artichoke Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 can artichoke hearts drained and chopped
- 16 oz daisy lite sour cream
- 8 oz pkg. great value 1/3 less fat than cream cheese (n softened
- 3 tb butter (not lite it won't taste right)
- (i like roland brand at walmart) not marinated one
- 10 oz pkg. frozen chopped spinach, defrosted and squeezed dry (don't go insane trying to get all the water out, its not that big of a deal)
- 8 servings of reduced fat parmesan style topping (kraft)
- Carbohydrate 79.2898582416 g
- Cholesterol 158.75732936 mg
- Fat 48.7527911776 g
- Fiber 24.1920004272461 g
- Protein 30.525332936 g
- Saturated Fat 30.0983763936 g
- Serving Size 1 1 recipe (1412g)
- Sodium 743.170582416 mg
- Sugar 55.0978578143539 g
- Trans Fat 2.46956184799999 g
- Calories 827 calories
Melt your butter in a saucepan. Add drained and chopped artichoke hearts and spinach and cook for about 5 minutes stirring frequently. Add cream cheese, sour cream, and Parmesan. Mix well. Add garlic salt to taste. Reduce heat and stir occasionally until heated through and thickened. Remove from heat. Serve warm with tortilla chips.2 TB= 1 servingI am guess-timating here on the amount of serving sizes. You will probably eat more than 2 TB, its really good!!! Make a double batch and keep warm in your crockpot for a crowd!!Number of Servings: 30Recipe submitted by SparkPeople user KATSAMCAMSMOM.
