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Hot Spinach-Artichoke Dip

Name: Hot Spinach-Artichoke Dip
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10 servings
Cuisine: oven
Ingredients: Cooking spray; 1/2 cup (120ml) mayonnaise; 1/2 cup (120ml) sour cream; 1 tablespoon Dijon mustard; 1 tablespoon white miso, optional; 2 teaspoons grated lemon zest (from 1 lemon); 1 medium clove garlic (5g), minced; 8 ounces (226g) plain, full-fat cream cheese, cut into 8 pieces and softened; 15 ounces (425g) frozen cut-leaf spinach, thawed and squeezed dry (about 1 1/4 cups); One 14-ounce (397g) can quartered artichoke hearts, rinsed, drained, patted dry, and coarsely chopped (about 1 1/2 cups); 12 ounces (340g) Monterey Jack cheese or mild white cheddar cheese, shredded (about 3 cups), divided; 4 ounces (115g) Parmigiano-Reggiano cheese, grated (about 2 heaping cups), divided; Crackers, pita chips, or crudités, for serving

10 servings

porzioni

5 minutes

tempo di preparazione

40 minutes

tempo totale

Inizia a Cucinare

Ingredienti

Cooking spray

1/2 cup (120ml) mayonnaise

1/2 cup (120ml) sour cream

1 tablespoon Dijon mustard

1 tablespoon white miso, optional

2 teaspoons grated lemon zest (from 1 lemon)

1 medium clove garlic (5g), minced

8 ounces (226g) plain, full-fat cream cheese, cut into 8 pieces and softened

15 ounces (425g) frozen cut-leaf spinach, thawed and squeezed dry (about 1 1/4 cups)

One 14-ounce (397g) can quartered artichoke hearts, rinsed, drained, patted dry, and coarsely chopped (about 1 1/2 cups)

12 ounces (340g) Monterey Jack cheese or mild white cheddar cheese, shredded (about 3 cups), divided

4 ounces (115g) Parmigiano-Reggiano cheese, grated (about 2 heaping cups), divided

Crackers, pita chips, or crudités, for serving

Istruzioni

Adjust oven rack to middle position and preheat oven to 375°F(190°C). Grease a 2-quart baking dish with cooking spray; set aside.

Whisk together mayonnaise, sour cream, mustard, miso (if using), lemon zest, and garlic in a large bowl. Stir in cream cheese until fully combined. Fold in spinach, artichokes, 2 1/2 cups of the Monterey Jack cheese and 1 3/4 cups of the Parmigiano until evenly distributed.

Transfer to the prepared baking dish and sprinkle evenly with the remaining 1/2 cup Monterey Jack and remaining 1/4 cup Parmigiano.

Bake until the edges are bubbly and the cheese on top is light golden brown, 25 to 30 minutes. Let sit to cool slightly for 5 minutes. Serve hot with crackers, pita chips, tortilla chips, and/or crudités.

Nutrizione

Dimensione della Porzione

Calorie

385 kcal

Grassi Totali

33 g

Grassi Saturi

15 g

Grassi Insaturi

0 g

Grassi Trans

Colesterolo

77 mg

Sodio

654 mg

Carboidrati Totali

9 g

Fibra Alimentare

2 g

Zuccheri Totali

2 g

Proteine