Spinach-Artichoke Dip
Servings: 8
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Carbs: 7.5 grams
Net Carbs: 5 grams
Protein: 9 grams
Fat: 13 grams
Calories: 177
Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed
1 can (13.75 ounces) artichoke bottoms
2 cloves garlic
8 ounces cream cheese
1 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper
Instructions:
1. Heat oven to 350°F. Grease a 1-quart ovenproof pan. In a food processor, process spinach, artichokes, garlic, cream cheese, Parmesan and pepper until well combined, scraping down sides of processor, as needed.
2. Spread mixture in prepared pan. Bake until warmed through, about 30 minutes. Serve hot with sliced vegetables.
Comments:
Canned artichoke bottoms are called for in this recipe because they have a deeper flavor than frozen artichoke hearts (which however, can be used in a pinch). This recipe yields 4 cups and can be kept refrigerated up to 5 days.
