Spinach and Artichoke Dip
By á-5120
Rate this recipe
0/5
(0 Votes)
Ingredients
- 2 spray(s) cooking spray
- 1/2 pound(s) spinach, baby leaves, washed and dried*
- 1 1/2 cup(s) canned artichoke hearts, without oil, drained
- 1 clove(s) (medium) garlic clove(s), minced (or more to taste)
- 1/2 tsp crushed red pepper flakes, or to taste
- 1/2 tsp table salt
- 1/2 cup(s) grated Parmesan cheese
- 1/2 cup(s) reduced-fat sour cream
- 4 oz low fat cream cheese, at room temperature
Details
Servings 12
Preparation time 10mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup serving.
You'll also love
- Shallot Cream Sauce 5/5 (1 Votes)
- Tangy Cucumber and Avocado Salad 0/5 (0 Votes)
- NEW ORLEANS SHRIMP AND ARTICHOKE... 0/5 (0 Votes)
- Ruth's Chris Crescent City Creamed... 0/5 (0 Votes)
- Spinach Dip Knorr Recipe with... 0/5 (0 Votes)
Review this recipe