Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Spinach Artichoke Dip Recipe

Recipe Name

Spinach Artichoke Dip

 Submitted by kkkidd
Recipe Description Guild Free Dip
Quantity 6 Quantity Unit Servings Servings  
Prep Time (minutes) 30 Cook Time (minutes) 20 Ready In (minutes) 50
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
package (9 oz)Artichokes
1
package (10 oz)Spinach, frozen, chopped, thawed and well drained
1/4
cupParmesan, Freshly Grated
1/4
cup, shreddedmonterey cheese
1/4
cupRicotta Cheese, part skim
2
tablespoonsMayonnaise, low-fat
1/2
tablespoonlemon juice
1
clovegarlic minced
3/4
teaspoonsalt
1/2
teaspoonblack pepper
1/8
teaspoontabasco
8
ouncesfat free cream cheese, softened
Steps
Sequence Step
1Don’t worry about exact amounts for this recipe. If you can only find artichokes or spinach in slightly smaller or larger amounts, that’s fine. In this recipe, frozen is actually better than fresh because the softer texture works better for dip, so take the easy way.
2Defrost the vegetables in the refrigerator overnight, then drain them a colander in the sink or over a bowl. You can drain them together in the same colander because they’ll get mixed together anyway, and that makes fewer things to wash. After they are drained, press on them with paper towels to get rid of any extra moisture that would dilute the dip’s flavor.
3Preheat the oven to 350. Combine all the ingredients except 2 tablespoons of the Parmesan cheese into a large bowl or into a food processor. Blend or pulse until mostly smooth but leave some artichoke chunks for texture.
4Pour the mixture into an oven-proof dish or casserole. Sprinkle with the remaining Parmesan. Bake for 20 minutes, or until heated through and just starting to bubble.
5Remove from the oven and let it cool for at least 10 minutes. Serve hot or warm with thin slices of baguette, raw vegetables, baked tortilla chips, or crackers.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com