Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Colander
- Large skillet
- 1 1/2-quart slow-cooker
Directions
- 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.
Nutrition facts
Servings
90 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 220mg
- Total Carbohydrates: 3g
- Protein: 4g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Holiday 2009, Hy-Vee weekly ad from the week of December 23, 2015.