Spinach Artichoke Dip

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 872.3
  • Total Fat: 73.8 g
  • Cholesterol: 127.4 mg
  • Sodium: 2,591.8 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 38.0 g

View full nutritional breakdown of Spinach Artichoke Dip calories by ingredient
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Introduction

This is a great recipe from http://www.cdkitchen.com/recipes/recs/145/
Spinach_and_Artichoke_Dip14852.shtml mimicking the Olive Garden spinach dip..unfortunately not too healthy yet...I'll have to tweak this to lower these calories and sodium..and still make it taste good!
This is a great recipe from http://www.cdkitchen.com/recipes/recs/145/
Spinach_and_Artichoke_Dip14852.shtml mimicking the Olive Garden spinach dip..unfortunately not too healthy yet...I'll have to tweak this to lower these calories and sodium..and still make it taste good!

Number of Servings: 4

Ingredients

    Ingredients:
    1 (8 oz.) pkg Cream Cheese
    1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped
    1/2 cup Spinach frozen chopped, or steamed
    1/4 cup Mayonnaise (do not use Miracle Whip)
    1/4 cup Parmesan Cheese
    1/4 cup Romano Cheese (You can use all Parmesan)
    1 clove garlic, finely minced
    1/2 teaspoon dried Basil
    OR
    1 tablespoon Basil Fresh
    1/4 cup Mozzarella Cheese grated
    1/4 teaspoon Garlic Salt
    Salt and Pepper to taste
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Directions

Directions:

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

This recipe from CDKitchen for Olive Garden Hot Spinach and Artichoke Dip serves/makes 4

Number of Servings: 4

Recipe submitted by SparkPeople user CALLABRYN.

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