Spinach-artichoke Dip (chicago Style)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chicago | Appetizers, Vegetables | 1 | Servings |
INGREDIENTS
| 16 | oz | Light Sour Cream |
| 3 | oz | Parmesan cheese |
| 1 | Artichoke Hearts, 14 oz | |
| drain rinse chop | ||
| 1 | Pk chopped spinach, 10 oz | |
| thaw and well | ||
| Drained | ||
| 6 | oz | Monterey jack cheese, shred |
INSTRUCTIONS
Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for topping later) in a 2qt casserole dish. Stir in spinach and artichokes. Mix well. Cover top with monterey jack and other ounce of parmesan cheese. Bake for 15 minutes at 400~ and then broil for about 5 minutes or until cheese is golden brown. Serve with tortilla chips and side dishes of sour cream and your favorite salsa. This makes about 4 times what you are served at a restaurant so you may want to adjust the ingredients. (wrv)
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Nutrition (calculated from recipe ingredients)
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Calories: 1654
Calories From Fat: 793
Total Fat: 88.9g
Cholesterol: 265.9mg
Sodium: 3628.2mg
Potassium: 3137.4mg
Carbohydrates: 138.4g
Fiber: 29.5g
Sugar: 2.9g
Protein: 89.1g