Houston's Spinach and Artichoke Dip
Houston's Spinach Artichoke Dip is a creamy, warm dip loaded with artichoke hearts and spinach, served with salsa and sour cream.
Yield: 4 people
Calories: 165kcal
Equipment
- Food Processor
Materials
- 1 jar marinated artichoke hearts
- 10 oz spinach frozen, chopped, drained
- 1/2 tsp minced garlic
- 1/3 cup Romano cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1/3 cup heavy cream or half & half
- 1/2 cup sour cream
Instructions
- In a food processor, blend artichokes, Romano cheese, garlic, and Parmesan cheese for about 90 seconds, until minced
- In a bowl, add cream, sour cream, drained spinach, and mozzarella, and stir well.
- Spoon the cheese mixture from the food processor into a mixing bowl.
- Blend all the ingredients until it has a medium-thick consistency.
- Spray an oven-proof serving dish with cooking spray.
- Pour artichoke mixture into baking dish and bake for 20-25 min at 350.
- Artichoke dip should be a little bubbly, and the cheese should be melted through.
- Remove from the oven and serve with your favorite heated tortilla chips, sour cream, and salsa.
Video
Nutrition
Serving: 1cup | Calories: 165kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 315mg | Potassium: 236mg | Fiber: 1g | Vitamin A: 3915IU | Vitamin C: 14.8mg | Calcium: 214mg | Iron: 1.3mg