Spinach Artichoke Jalapeno Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Kirkland Artichoke Hearts marinated in oil, 12oz jar 7oz drainedSpinach, frozen, 1 package (10 oz)Old El Paso Jalapeno Peppers, 2 ozGarlic, 4 cloveCottage Cheese, 1% Milkfat, 1 cup (not packed) Parmesan Cheese, grated, 1 cup Sour Cream, reduced fat, .5 cup Cheese - Kraft 2% Italian Three Cheese, 3 oz
Microwave frozen spinach for 5 minutes and then drain.
In food processor pulse drained artichokes with spinach, jalapenos, and 4 garlic cloves until well blended.
Blend mixture together with creamy and cheese ingredients except for 1oz of italian blend by stirring well.
Pour into greased casserole dish. Sprinkle remaining italian blend over the top of the dip and bake at 350 for 20 minutes.
Serve with triscuits, tortilla chips, bread, and pita chips.
Number of Servings: 10
Recipe submitted by SparkPeople user DRAMABEAR.
In food processor pulse drained artichokes with spinach, jalapenos, and 4 garlic cloves until well blended.
Blend mixture together with creamy and cheese ingredients except for 1oz of italian blend by stirring well.
Pour into greased casserole dish. Sprinkle remaining italian blend over the top of the dip and bake at 350 for 20 minutes.
Serve with triscuits, tortilla chips, bread, and pita chips.
Number of Servings: 10
Recipe submitted by SparkPeople user DRAMABEAR.
Nutritional Info Amount Per Serving
- Calories: 127.4
- Total Fat: 7.5 g
- Cholesterol: 18.0 mg
- Sodium: 476.6 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.9 g
- Protein: 10.5 g