Hot Spinach-Artichoke Dip

• doses: 10 servings
• tempo ativo: 5 minutes
• tempo total: 40 minutes

Ingredientes

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

Instruções

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.

Informação Nutricional

• Calorias: 385 kcal
• Gordura Total: 33 g
• Gordura Saturada: 15 g
• Gordura Insaturada: 0 g
• Colesterol: 77 mg
• Sódio: 654 mg
• Carboidratos Totais: 9 g
• Fibra Alimentar: 2 g
• Açúcares Totais: 2 g
• Proteína: 15 g