Read Our COVID-19 Response

View

Artichoke Hearts Dip

Gluten-Free

Cooking Time

30 minutes

Difficulty

Easy

Serves Up To

16

Nutrition Information

Total Fat8g
Cholesterol20mg
Sodium170mg
Potassium
Total Carbohydrate6g
Dietary Fiber2g
Sugars2g
Protein4g

Cheesy and hot artichoke and spinach dip is always a welcome addition to a party spread.

Directions

  1. Heat oven to 425°F. Butter a 1 ½-quart baking dish; set aside.

  2. Heat oil in a skillet over medium heat; add onions, salt and pepper. Cook, stirring occasionally, 3-5 minutes or until translucent and starting to brown.

  3. Reduce heat to low; add wine and cream cheese. Stir until cream cheese is melted and smooth.

  4. Remove from heat; stir in artichokes, spinach and ½ cup mozzarella cheese.

  5. Transfer mixture to prepared dish. Sprinkle with remaining cheese. Bake 12-15 minutes or until cheese on top is starting to brown and dip is bubbly around the edges.

  6. Serve with Blue Diamond Nut Thins.

  7. Refrigerate leftovers.

Ingredients

  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • ½ cup dry white wine
  • 8 oz. cream cheese, softened
  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded mozzarella
  • Blue Diamond Mulit Seed Artisan Nut Thins

Included in this recipe