PHILLY Spinach Artichoke Dip

The original spinach and artichoke dip recipe was created in the 1930s by a chef named Julius Nachazel in San Francisco.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

PHILLY Spinach Artichoke Dip

Cooking Method: Baking Cuisine: American Courses: Anytime, Appetizer Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 25 min Rest Time 5 min Total Time 40 mins

Servings: 6 Calories: 1080

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Cream cheese
• ¹⁄₂ cup Mayonnaise
• ¹⁄₂ cup Parmesan cheese
• 2 clove Garlic
• 10 ounce Frozen spinach
• 14 ounce Canned artichoke hearts
• ¹⁄₂ cup Mozzarella cheese
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together cream cheese, mayonnaise, Parmesan cheese, minced garlic, frozen spinach (thawed and drained), chopped artichoke hearts, mozzarella cheese, salt, and black pepper.
3. Transfer the mixture to a baking dish.
4. Bake for 25 minutes or until the top is golden and bubbly.
5. Let it rest for 5 minutes before serving.
6. Enjoy with your favorite chips, crackers, or bread slices!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 14g22%

Total Carbohydrate 6g2%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.