Spinach Artichoke Dip Recipe

Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 BOU Vegetable flavored Bouillon Cube; 1.5 cups 1 medium white onion, finely chopped; 3 cloves garlic; 9 ounce 1 packaged artichoke hearts, defrosted, rinsed, dried, finely chopped; 10 ounce 1 package frozen chopped spinach, defrosted, excess liquid squeezed out; 1/2 cup fresh part skim ricotta; 2 tablespoon mayonnaise; 1/2 cup reduced-fat cream cheese; 1/2 cup shredded part-skim mozzarella cheese; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper

Servings: persons

1 tablespoon coconut oil
1 BOU Vegetable flavored Bouillon Cube
1.5 cups 1 medium white onion, finely chopped
3 cloves garlic
9 ounce 1 packaged artichoke hearts, defrosted, rinsed, dried, finely chopped
10 ounce 1 package frozen chopped spinach, defrosted, excess liquid squeezed out
1/2 cup fresh part skim ricotta
2 tablespoon mayonnaise
1/2 cup reduced-fat cream cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

1
preheat oven to 375 degrees F
2
Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and Bou and cook an additional 3 to 4 minutes, or until onions are light golden.. Remove from heat and cool.
3
In the bowl of a food processor combine artichoke hearts, spinach, ricotta, mayonnaise, cream cheese, mozzarella, nutmeg, salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
4
Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with tortilla chips.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1 BOU Vegetable flavored Bouillon Cube, 1.5 cups 1 medium white onion, finely chopped, 3 cloves garlic, and more.

Yes, Spinach Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Artichoke Dip

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