From Cookie and Kate
Baked Spinach Artichoke Dip
- Time
- 45 min
- Makes
- 8
- Ingredients
- 13
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, pressed or minced
- Pinch of salt
- 10 ounces frozen chopped spinach), thawed*
- 1 jar (12 ounces) marinated artichokes or 1 can (15 ounces) canned artichokes in water, drained and chopped
- 8 ounces sour cream or Greek yogurt
- 2 ounces crumbled feta or goat cheese (about ½ cup)
- 6 ounces freshly grated part-skim mozzarella (about 1 ½ cups), divided
- 3 dashes of your favorite hot sauce (I recommend Cholula)
- Freshly ground black pepper
- For serving: Tortilla chips, pita wedges, small slices of toasted bread, crackers, or crisp, firm veggies
Nutrition · per serving
1/8th of recipe (about 1/2 cup) per serving
- Calories
- 279 kcal
- Fat
- 14.7 g
- Fiber
- 11.8 g
- Sugar
- 4.1 g
- Sodium
- 652.2 mg
- Protein
- 22.4 g
- Trans fat
- 0 g
- Cholesterol
- 30 mg
- Carbohydrate
- 23.1 g
- Saturated fat
- 6.1 g
As published by Cookie and Kate.
The method
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