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



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





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

Show detailed instructions

Suggested for you

Easy Chai Latte
Lobster Roll
Blue Lagoon Margaritas
Honeyed Figs with Cheese
Asian Chicken and Brown Rice Soup
Blue Cheese Stuffed Bacon Sliders
New Year’s Day Breakfast Casserole
Pumpkin Seeds with Garlic and Chile
Chicken Fettuccine Alfredo
Quinoa Salad with Vegetables and Cashews
Food Trivia

Eating fast food regularly has the same impact on the liver as hepatitis.

Food Joke

Cannibals like to meat people.

Popular Recipes
Chocolate Chocolate Chip Cookies

January 17, 2019

Mango Tart

May 9, 2019

Zucchini Fries

May 6, 2018

Pure Nutella Mug Cake

August 20, 2018

Autumn Salad w/ Maple- Cider Vinaigrette

August 11, 2018