Spinach – Artichoke Dip

by Lisa H.
(Libertyville, IL, USA)

I make this one about once a month when we have company and have had no problems with it since eating it for the first time about 7 months following lap band surgery. Everyone seems to love it!


– 1 can drained and chopped artichoke hearts (14 oz)
– 1 package (10 oz) frozen chopped spinach, thawed
– 1 finely minced garlic clove
– 8 oz cream cheese
– 1/2 cup grated Regiano Parmesan cheese
– 1/2 cup grated Romano cheese
– 1/4 tsp ground black pepper
– 1/4 tsp garlic salt
– 1/2 tsp fresh basil – chopped
– /14 cup grated mozzarella cheese

Cooking Instructions

1. Heat oven to 350 degrees F
2. Grease 1-quart ovenproof dish
3. Use food processer to mix spinach, artichoke hearts, garlic, cream cheese, Parmesean, Romano, Basil, pepper and garlic salt
4. Spread mix in greased dish
5. Bake for 30 min, sprinkling mozzarella cheese 20 minutes in
6. Serve hot

Makes 8 servings

Nutritional Info

Calories: 166
Fat: 14g
Protein: 8g
Carbohydrates: 3g
Dietary Fiber: 1g
Cholesterol: 45mg
Sodium: 350mg

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