Spinach Artichoke Dip
Servings 20 Servings
Make the best Spinach Artichoke Dip that is also gluten-free. This is a great appetizer for a party!
Ingredients
- 14 oz Can of Artichokes Drained
- 2 Cups of Fresh Spinach
- 3/4 Cup Grated Parmesan Cheese
- 3/4 Cup Real Mayonnaise
- 1/2 Cup Sour Cream
- 6 oz Cream Cheese Softened
- 1/2 Cup Shredded Mozzarella
- 1 Clove Crushed Garlic
- 1 Tbsp Dill Weed
- 1 Tsp Dried Parsley
Instructions
- Preheat oven to 350°F.
- Combine the artichokes and spinach in a food processor and finely chop.
- Pour the finely chopped artichokes and spinach into a large bowl.
- Add the parmesan cheese, mayonnaise, sour cream, cream cheese, shredded mozzarella, garlic, dill weed, parsley to the large bowl and stir well to combine.
- Spray an 8-inch pan or dish that you plan to use with non-stick cooking spray.
- Evenly spread the dip into the pan.
- Bake this for 25 minutes.
- In the remaining 5 minutes, put it under the broiler on low to get that brown crisp top.
- Serve with veggies, chips, or bread.
Notes
This can be made with frozen spinach too, if you use frozen, chopped spinach use about 1 cup.
Nutrition
Serving: 1Servings | Calories: 131kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 178mg | Fiber: 1g | Sugar: 1g
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