Simple Spinach Artichoke Dip

Simple Spinach Artichoke Dip is a gluten free condiment. This recipe serves 6 and costs $2.33 per serving. One portion of this dish contains approximately 7g of protein, 19g of fat, and a total of 222 calories. Several people made this recipe, and 167 would say it hit the spot. If you have parmesan cheese, cream cheese, frozen artichoke hearts, and a few other ingredients on hand, you can make it. It is perfect for The Super Bowl. It is brought to you by Everyday Dishes. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is super. If you like this recipe, you might also like recipes such as Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip, Simple Seafood Artichoke Dip, and Hot Stove Top Artichoke Spinach Dip & Other Dip Favorites.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees and spray an 8 x 8 dish with cooking spray and set aside.Roughly chop the artichoke hearts and set aside.Rinse the spinach leaving the water clinging to the leaves. Heat a large skillet over medium-high heat. When hot add the wet spinach and cook until wilted, stirring often, 2-3 minutes. When the spinach is wilted, drain in a strainer. Use a wooden spoon to press as much water from the spinach as possible. When cool enough to handle, chop spinach finely, squeezing out more water if possible. Set aside.In the large skillet you wilted the spinach in, over medium heat, add cream cheese and soften. Once the cheese is soft and creamy, add spinach, artichoke hearts and the remainder of ingredients. Stir until combined. Pour mixture into prepared dish. Sprinkle with paprika and bake for 30-35 minutes until hot and bubbly.

 

Step by step:

1. Preheat oven to 350 degrees and spray an 8 x 8 dish with cooking spray and set aside.Roughly chop the artichoke hearts and set aside.Rinse the spinach leaving the water clinging to the leaves.

2. Heat a large skillet over medium-high heat. When hot add the wet spinach and cook until wilted, stirring often, 2-3 minutes. When the spinach is wilted, drain in a strainer. Use a wooden spoon to press as much water from the spinach as possible. When cool enough to handle, chop spinach finely, squeezing out more water if possible. Set aside.In the large skillet you wilted the spinach in, over medium heat, add cream cheese and soften. Once the cheese is soft and creamy, add spinach, artichoke hearts and the remainder of ingredients. Stir until combined.

3. Pour mixture into prepared dish. Sprinkle with paprika and bake for 30-35 minutes until hot and bubbly.

Nutrition Information:

covered percent of daily need