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Healthy Spinach Artichoke Dip

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

This was good the first time around. But I thought that I could do better and eliminate some dairy and processed stuff. So I did. And now it’s better with amazing artichoke flavor. It is still a FANTASTIC tailgating/football watching snack.

Ingredients

  • 1 teaspoon Olive Oil
  • 1 clove Garlic, Pressed And Minced
  • 1 whole Small White Onion, Minced
  • 2 cans (14 Oz. Size) Quartered Artichoke Hearts, Drained
  • 6 cups Raw Baby Spinach Leaves, Stemmed
  • ½ teaspoons Salt
  • ½ teaspoons Fresh Ground Black Pepper
  • ½ cups Parmesan Cheese, Shredded

Preparation

Preheat oven to 350 degrees F.

In a large nonstick skillet heat olive oil over medium heat. Add garlic and chopped onion and saute until tender, about 2 minutes. Chop one can of artichoke hearts into 1/2″ pieces. Add pieces to skillet and heat for one minute. Add spinach leaves, turning constantly until leaves have softened. Remove from heat.

In a small food processor, blend remaining can of artichoke hearts until smooth. Add salt and pepper and mix to combine. Spoon puree into a medium bowl. Add sauteed spinach and artichoke heart mixture and fold to combine. Add 1/4 cup Parmesan cheese and stir.

Place mixture into a 2-3 cup oven-safe crock. Top with remaining 1/4 cup cheese and bake in the preheated oven for 20 minutes. Then place oven on high broil, and broil until cheese is lightly browned.

Allow to cool for 5 minutes prior to serving. Serve with Wasa crackers, flatbread, or pita chips.

Nutrition Info per 1/2 cup serving: 95 calories, 3 g fat, 6 g protein, 10 g carbohydrates, 2.5 g fiber

One Comment

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Jen @ Peanut Butter and Peppers on 11.29.2011

Love this recipe! Thank you for sharing!

5 Reviews

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indigogirl on 1.1.2014

SO GOOD. I added a squirt of mayo and sour cream (not more than 1/4 cup each) to add to the creaminess. I’ll make this again anytime.

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Kimberly on 2.12.2012

Great! Just added more salt and some red pepper flakes.

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ambermae on 1.23.2012

Love it!

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This Life Abundant on 1.21.2012

This was yummy! I added about 200 cals worth of regular cream cheese to the blended artichoke mix that made it super creamy and delish. Spread out over the servings, those 20-30 extra calories were totally worth it. Didn’t taste like a light dish at all.

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bkraemer on 11.30.2011

I was skeptical, very skeptical and then I was pleasantly surprised! It’s not the real deal but I’d make this again before I’d make the original recipe. I did add about 1 Tbsp of milk to the artichokes in the food processor to help it blend.

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