Spinach-Artichoke Dip Recipe - Cooking Index
Spinach-Artichoke Dip Recipe - Cooking Index
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.
Courses: Dips and Spreads, Starters and appetizers| 1 | Frozen chopped spinach - (10 oz) - thawed | |
| 1 | Artichoke bottoms - (13 3/4 oz) | |
| 2 | Garlic cloves | |
| 8 oz | 227g | Cream cheese |
| 1 cup | 146g / 5.1oz | Grated Parmesan cheese |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Heat oven to 350 degrees. 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.
Spread mixture in prepared pan. Bake until warmed through, about 30 minutes. Serve hot with sliced vegetables.
This recipe yields 8 servings.
Carbohydrates: 7.5 grams
Net Carbs: 5 grams
Fiber: 2.5 grams
Protein: 9 grams
Fat: 13 grams
Calories: 177
Source:
Atkins Cookbook at http://atkinscenter.com
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