Hot Artichoke-Spinach Dip

Hot Artichoke-Spinach Dip might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This gluten free recipe has 248 calories, 8g of protein, and 11g of fat per serving. This recipe serves 12. For $1.42 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. A few people made this recipe, and 46 would say it hit the spot. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 45 minutes. A mixture of artichoke hearts, baby spinach, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is great. If you like this recipe, you might also like recipes such as Hot Stove Top Artichoke Spinach Dip & Other Dip Favorites, Hot Spinach and Artichoke Dip, and Hot Spinach Artichoke Dip.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped

1 10-ounce bag baby spinach

Baked chips, for serving

Freshly ground black pepper

3/4 cup canned cannellini beans, drained and rinsed

Pinch of cayenne pepper

6 ounces Neufchatel cream cheese

1 cup packed fresh basil

1 clove garlic, smashed

Kosher salt

3/4 cup shredded low-fat mozzarella cheese

1/2 cup low-sodium chicken broth

1/4 cup grated parmesan cheese

2 or 3 dashes Worcestershire sauce

Equipments:

oven

bowl

pot

slotted spoon

food processor

casserole dish

Cooking instruction summary:

Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste. Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips. Photograph by Karl Juengel/Studio D

 

Step by step:


1. Preheat the oven to 45

2. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds.

3. Remove with a slotted spoon and immediately plunge in the ice water.

4. Drain and squeeze dry, then roughly chop.

5. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed.

6. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella.

7. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.

8. Mist a deep 1-quart casserole dish with cooking spray.

9. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella.

10. Bake until golden and bubbly, 20 to 25 minutes.

11. Serve warm with baked chips.

12. Photograph by Karl Juengel/Studio D


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