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Artichoke Spinach Dip
Prep Time:
30
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
8
Servings
Author:
Nick Evans
A perfect Thanksgiving baked dip.
Ingredients
2
14-ounce
cans artichoke hearts in water
,
I like mine really artichokey.
1
10-ounce
bag frozen spinach
,
thawed and patted dry
8
ounces
cream cheese
½
Cup
mayonnaise
8
ounces
silken tofu
1
Cup
Gruyere cheese
,
grated
Salt and pepper
Pinch
of cayenne
,
optional
Parmesan cheese for topping
Chips
,
crackers, or spoons for dipping
Instructions
Preheat oven to 350 degrees.
Drain artichokes and roughly chop them. Add artichokes to a bowl with all the creamy ingredients and tofu.
Thaw frozen spinach and press it between a few paper towels to press out as much liquid as possible. Chop up the spinach and add it to the dip.
Add in grated Gruyere cheese and salt and pepper the dip.
Add dip to a square 8×8 baking dish and top with Parmesan cheese.
Bake dip at 350 for about 45 minutes until it’s golden brown. Serve with pita chips, tortilla chips or bread.
Nutrition
Serving:
1
bowl
|
Calories:
209
kcal
|
Carbohydrates:
3
g
|
Protein:
11
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.03
g
|
Cholesterol:
27
mg
|
Sodium:
408
mg
|
Potassium:
146
mg
|
Fiber:
0.04
g
|
Sugar:
2
g
|
Vitamin A:
195
IU
|
Vitamin C:
0.01
mg
|
Calcium:
276
mg
|
Iron:
0.3
mg