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Hot Spinach Artichoke Dip Recipe

Hot Spinach Artichoke Dip Recipe

"This tasty appetizer is similar to the version served in restaurants, but it has a fresh homemake flavor that keeps everyone dipping," remarks Cathy Carroll from Grayson, Louisiana. "It's a cheesy scrumptious snack that always results in recipe requests."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings

Ingredients

  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 2 tablespoons chopped onion
  • 1 tablespoon butter, softened
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/4 cup grated Parmesan cheese
  • 2 cups (8 ounces) shredded Colby/Monterey Jack cheese
  • 1/2 cup milk
  • 3/4 teaspoon Creole seasoning
  • Vegetables, tortilla chips or crackers

Directions

  • 1. In a skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through. Add Colby/Monterey Jack cheese, milk and Creole seasoning; heat until cheese is melted. Serve immediately with vegetables, tortilla chips or crackers. Yield: 2 cups.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts

1 serving (2 tablespoons) equals 89 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 203 mg sodium, 2 g carbohydrate, 1 g fiber, 4 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.