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Amazingly Cheesy Creamy Spinach

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Ingredients

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	2 tablespoons olive oil
	1/4 cup green onion, chopped
	1/4 cup red bell pepper, chopped
	8 ounces frozen chopped spinach, drained well
	14 ounces artichoke hearts, drained and chopped
	2 garlic cloves
	8 ounces cream cheese
	1 cup sour cream
	1/4 cup mayonnaise
	1 cup fresh parmesan cheese, grated
	1 cup mozzarella cheese, grated
	salt and pepper

Nutritional information

345.1

Calories

254 g

Calories From Fat

28.3 g

Total Fat

13.7 g

Saturated Fat

70.2 mg

Cholesterol

496.9 mg

Sodium

12.4 g

Carbs

5.3 g

Dietary Fiber

3.6 g

Sugars

12.9 g

Protein

138g

Serving Size

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Amazingly Cheesy Creamy Spinach

Name: Amazingly Cheesy Creamy Spinach
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8-10
Cuisine: American
Ingredients: : 2; : 1/4; : 1/4; : 8; : 14; : 2; : 8; : 1; : 1/4; : 1; : 1

Features:

Cuisine:

American

This is a very creamy, thick and chunky version of the classic dip. I've tried many kinds before, and a lot of them tend to be rather greasy - this one isn't at all. It's extremely rich, mind you - not exactly low-fat fare if you use regular cheese and sour cream! - but it isn't swimming in oil like many I've had. Just wonderfully creamy. Flavors are excellent as well, even without the bell pepper (I'm not a fan of peppers, so I just omitted it). This fits perfectly into a 9-10 inch deep-dish pie pan. I actually doubled the recipe and saved one in the fridge to bake three days later. The reserved one was every bit as good as the one I baked right away, so this is a good make-ahead recipe if you have a party coming up. Definitely a keeper! Made for Pick a Chef, Spring 2011.

70 min
Serves 8
Easy

Ingredients

Directions

Amazingly Cheesy Creamy Spinach Artichoke Dip, OK, I know there are a ton of recipes out there But I have yet to find one I like as well as my version This has a cream cheese base, and bakes up creamy and extra cheesy with lots of flavor This works well with low fat ingredients also Enjoy!, This is a very creamy, thick and chunky version of the classic dip I’ve tried many kinds before, and a lot of them tend to be rather greasy – this one isn’t at all It’s extremely rich, mind you – not exactly low-fat fare if you use regular cheese and sour cream! – but it isn’t swimming in oil like many I’ve had Just wonderfully creamy Flavors are excellent as well, even without the bell pepper (I’m not a fan of peppers, so I just omitted it) This fits perfectly into a 9-10 inch deep-dish pie pan I actually doubled the recipe and saved one in the fridge to bake three days later The reserved one was every bit as good as the one I baked right away, so this is a good make-ahead recipe if you have a party coming up Definitely a keeper! Made for Pick a Chef, Spring 2011 , OK, I know there are a ton of recipes out there But I have yet to find one I like as well as my version This has a cream cheese base, and bakes up creamy and extra cheesy with lots of flavor This works well with low fat ingredients also Enjoy!

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Steps

1 Done	Saute the Onion and Red Pepper in the Oil For 5 Minutes.
2 Done	Add the Garlic and Saute an Additional 2 Minutes.
3 Done	Squeeze the Spinach to Remove All the Liquid.
4 Done	Add to the Onion Mixture.
5 Done	Add the Artichoke Hearts.
6 Done	in a Separate Bowl, With an Electric Mixer, Mix the Cream Cheese, Sour Cream and Mayonnaise Until Smooth.
7 Done	Add to the Spinach Mixture.
8 Done	Add the Cheeses and Seasonings.
9 Done	Put Into a Shallow, Greased Baking Dish.
10 Done	Bake at 350f Degrees For 30 Minutes Until Golden and Bubbly
11 Done	Serve With Tortilla Chips, Crackers, Veggies or Cubed Bread.