Spinach And Artichoke Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Casseroles | 16 | Servings | |
INGREDIENTS
| 1 | Frozen chopped spinach, 10 | |
| oz drained | ||
| 12 | oz | Monterey jack cheese |
| shredded | ||
| 12 | oz | Mozzarella cheese, shredded |
| 1/2 | c | Parmesan cheese, grated |
| 1/2 | c | Sour cream |
| 1/2 | c | Mayonnaise |
| 1 | Artichoke Hearts, 14 oz | |
| drained and | ||
| Chopped | ||
| 5 | Provolone cheese |
INSTRUCTIONS
Preheat oven to broil. Drain spinach well and combine with the next 6 ingredients in a microwave safe dish; mix well. Microwave on High until bubbly. Top with provolone cheese. Broil until cheese is melted and lightly browned. Serve with salsa and tortilla chips. Yield 16 to 20 serving Posted to EAT-L Digest 16 Sep 96 Date: Tue, 17 Sep 1996 18:31:19 -0400 From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 41.2mg
Sodium: 426.6mg
Potassium: 201.4mg
Carbohydrates: 7.5g
Fiber: 2.2g
Sugar: 1.2g
Protein: 13.5g