Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip
Cuisine: American, Mexican, Latin American
Ingredients: 1 1/2 bricks of cream cheese; 1/2 cup mayo; 1/2 cup Parmesan cheese; 1 tsp dehydrated minced garlic or 1 clove fresh; 1 tsp dried sweet basil; 1/2 tsp granulated garlic; 1/2 tsp granulated onion; 1/2 tsp sea salt; 1/4 tsp black pepper; 1 jar of artichoke hearts (12 oz) drained.; 1 bag frozen spinach (thawed and squeezed dry) 10-12oz; 1/3 cup mozzarella cheese.

4 steps

Updated at: Thu, 17 Aug 2023 05:35:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories2455.2 kcal (123%)

Total Fat222.1 g (317%)

Carbs70.7 g (27%)

Sugars18.4 g (20%)

Protein65.2 g (130%)

Sodium3553 mg (178%)

Fiber27.2 g (97%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1.5 brickscream cheese

½ cupmayo

½ cupparmesan cheese

1 tspgarlic

dehydrated minced, or 1 clove fresh

1 tspdried sweet basil

½ tspgranulated garlic

½ tspgranulated onion

½ tspsea salt

¼ tspblack pepper

1 jarartichoke hearts

drained

1 x 10 ozfrozen spinach

thawed and squeezed dry

⅓ cupmozzarella cheese

Instructions

Step 1

Mixed all ingredients in the mixer. Place in a baking dish. I topped it with additional mozzarella cheese and grated fresh Parmesan cheese on top after baking.

Step 2

Bake at 375 for 25min.

Step 3

Then broil it for 5 min to brown the cheese and make it toasty.

Step 4

I served it with warm tortilla chips and bagel rounds.