Baked Spinach dip
- Number of Servings: 24
Ingredients
Ingredients - 2 tablespoons CARAPELLI® Light Olive Oil - 1/3 cup diced red onion - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 can (14-ounce) artichoke hearts, drained and chopped - 1 package (10-ounce) frozen chopped spinach, thawed and squeezed to drain or fresh spinach boiled,cooled and chopped.- 1/2 cup PELOPONNESE® Roasted Sweet Red Peppers , chopped - 2 cups combined shredded Monterey Jack and Cheddar cheeses - 1/2 cup freshly grated Parmesan cheese - 1/2 teaspoon garlic powder
Directions
Preheat oven to 350°F. In skillet, heat CARAPELLI® Light Olive Oil. Sauté onion until softened, about 3 minutes. In bowl, combine sautéed onions, mayonnaise, sour cream, artichoke hearts, spinach, roasted sweet red peppers, cheeses, garlic powder and hot pepper sauce. Place mixture in shallow baking dish. Bake for 20-25 minutes or until mixture is hot and bubbly and the edges are golden brown. Serve hot with assorted crackers, vegetables, breadsticks or toasted pita bread wedges, for dipping.
Number of Servings: 24
Recipe submitted by SparkPeople user SKINNERT.
Preheat oven to 350°F. In skillet, heat CARAPELLI® Light Olive Oil. Sauté onion until softened, about 3 minutes. In bowl, combine sautéed onions, mayonnaise, sour cream, artichoke hearts, spinach, roasted sweet red peppers, cheeses, garlic powder and hot pepper sauce. Place mixture in shallow baking dish. Bake for 20-25 minutes or until mixture is hot and bubbly and the edges are golden brown. Serve hot with assorted crackers, vegetables, breadsticks or toasted pita bread wedges, for dipping.
Number of Servings: 24
Recipe submitted by SparkPeople user SKINNERT.
Nutritional Info Amount Per Serving
- Calories: 72.0
- Total Fat: 4.4 g
- Cholesterol: 8.9 mg
- Sodium: 169.5 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.0 g
- Protein: 4.9 g
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