Artichoke Hearts Dip
Cook Time:
30
Minutes
Difficulty:
Easy
Serves Up To:
16
Servings
Nutrition Information
| Total Fat | 8g |
|---|---|
| Cholesterol | 20mg |
| Sodium | 170mg |
| Total Carbohydrates | 6g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 2g |
| Protein | 4g |
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
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.
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