Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Cuisine: American, Mediterranean
Ingredients: 1 jar of artichokes (4-5 artichoke hearts), cut in half and sliced thin (You can use frozen ones, you’ll just need to thaw them first); 1 bunch spinach, washed well and roughly chopped; 1 tablespoon butter; 1 onion, finely chopped; 2 cloves garlic, finely chopped; Salt to taste; Freshly ground black pepper to taste; ½ cup heavy cream; ½ cup cream cheese (I mostly use Kiri 128 cubes for this); ½ cup water; 1 chicken bouillon cube (I always use Maggi); 2 tablespoons parmesan; ½ cup shredded mozzarella; 2 baguettes (I always get “German” baguette from Pain D’or); 3 tablespoons butter, melted; Salt; Freshly ground black pepper

2 steps

Updated at: Thu, 17 Aug 2023 13:42:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories724.3 kcal (36%)

Total Fat37.1 g (53%)

Carbs79.6 g (31%)

Sugars6.7 g (7%)

Protein22.6 g (45%)

Sodium1916.4 mg (96%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Dip

1 jarartichokes

artichoke hearts, cut in half and sliced thin, You can use frozen ones, you’ll just need to thaw them first

1 bunchspinach

washed well and roughly chopped

1 tablespoonbutter

freshly ground black pepper

to taste

½ cupheavy cream

½ cupcream cheese

I mostly use 128 cubes for this

½ cupwater

1chicken bouillon cube

I always use

2 tablespoonsparmesan

½ cupshredded mozzarella

Croutons

2baguettes

I always get “German” baguette from or

3 tablespoonsbutter

melted

salt

freshly ground black pepper

Instructions

Step 1

CROUTONS Preheat the oven to 200 degrees. Thinly slice the baguettes and arrange onto a baking tray. Lightly butter both sides and sprinkle with salt and black pepper. Bake for 4-5 minutes until crisp and golden. Remove and set aside.

Step 2

DIP In a large pan over medium heat, add butter. Once melted, stir in the onions until golden. Add the garlic and thinly sliced artichoke and sauté until the artichokes are slightly brown. Season with salt and black pepper accordingly. Add the chopped spinach and sauté until wilted. Next add the heavy cream, cream cheese, water, and chicken bouillon cube. Mix well and simmer over low heat for 3-4 minutes. Transfer into a baking dish and sprinkle parmesan and mozzarella. Bake for 20 minutes until the top is bubbly and golden brown. Serve hot with croutons on the side.