Although it's rare to have leftovers of this dip, if you do, it makes a mean sandwich spread or pizza sauce.
Servings and Ingredients
|1 (8 oz.) pkg. frozen artichoke hearts|
|1 tbsp. Hy-Vee butter|
|1 small yellow onion, finely chopped|
|3 cloves garlic, minced|
|1 (6 oz.) pkg. fresh baby spinach, coarsely chopped|
|2 (8 oz each) pkg Hy-Vee 1/3-less-fat cream cheese, at room temperature, cubed|
|1 (6 oz) pkg Hy-Vee finely shredded Parmesan cheese|
|½ c. light mayonnaise|
|¼ tsp. Hy-Vee cayenne pepper|
|¼ tsp. Hy-Vee salt|
|Toasted baguette slices, optional|
|red bell pepper strips, optional|
|Belgian endive leaves, optional|
Things To Grab
- Large skillet
- 1 1/2-quart slow-cooker
- Prepare artichoke hearts according to package directions. Drain well and cool. Coarsely chop and set aside.
- Melt butter in a large skillet over medium-high heat. Add onion and cook for 3 minutes. Stir in garlic and spinach. Cook and stir for an additional 5 minutes or until spinach is wilted and onions are soft. Remove from heat.
Stir in artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, cayenne and salt. Spoon into a 1-1/2-quart slow-cooker. Cover and cook on LOW for 2 hours or until cheese is bubbly. Stir before serving.
- If desired, serve with toasted baguette slices, red bell pepper strips or Belgian endive leaves.
*If not serving immediately, keep dip warm for up to 2 hours on WARM.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 3g
- Protein: 4g