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Creamy Spinach and Artichoke Dip Recipe – Perfect Party Appetizer

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Ingredients

Adjust Servings:
400 g baby spinach leaves, shredded
1 tablespoon unsalted butter
1 onion, peeled and roughly chopped
4 garlic cloves, crushed
1 tablespoon fresh chives, chopped
2 hard-boiled eggs, shelled and roughly chopped
3 cups marinated artichokes
2 teaspoons lemon juice
salt & freshly ground black pepper
3 tablespoons plain yogurt (low fat is fine, but for excellence of flavour i'd strongly recommend a good greek yoghurt)

Nutritional information

116.1
Calories
39 g
Calories From Fat
4.4 g
Total Fat
2 g
Saturated Fat
76.8 mg
Cholesterol
356.1 mg
Sodium
15 g
Carbs
6.3 g
Dietary Fiber
2.5 g
Sugars
7.5 g
Protein
199g
Serving Size

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Creamy Spinach and Artichoke Dip Recipe – Perfect Party Appetizer

Features:
    Cuisine:

    The recipe was easy to make and enjoyable! The next time I make it, I would add less egg (I only added two which was one too many). I also added artichoke which gave it a nice extra flavor. Overall, pretty good!

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spinach and Artichoke Dip, A tasty and nutritious spinach and artichoke dip, adapted from Jan Stephens ‘Vegetarian for Everyone’ This dip also makes a great spread in a sandwich or whisked through mashed potatoes instead of butter or cream NOTE: Since Charms1221’s review, I’ve made this recipe again, and I’ve made a few changes Basically, I’ve reduced the eggs to two, increased the garlic and yoghurt and added marinated artichokes If you like your food spicy (I don’t), add some red chilli flakes , The recipe was easy to make and enjoyable! The next time I make it, I would add less egg (I only added two which was one too many) I also added artichoke which gave it a nice extra flavor Overall, pretty good!, A tasty and nutritious spinach and artichoke dip, adapted from Jan Stephens ‘Vegetarian for Everyone’ This dip also makes a great spread in a sandwich or whisked through mashed potatoes instead of butter or cream NOTE: Since Charms1221’s review, I’ve made this recipe again, and I’ve made a few changes Basically, I’ve reduced the eggs to two, increased the garlic and yoghurt and added marinated artichokes If you like your food spicy (I don’t), add some red chilli flakes


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    Steps

    1
    Done

    Plunge the Baby Spinach Leaves Into Boiling Water and Leave For a Couple of Minutes Until They Have Wilted.

    2
    Done

    Drain the Spinach Thoroughly, and Pat Dry With a Paper Kitchen Towel to Remove All the Moisture.

    3
    Done

    Melt the Butter in a Non-Stick Pan and Saut the Onion, Garlic and Chives Until the Onion and Garlic Are Soft and the Chives Have Just Wilted.

    4
    Done

    Transfer the Onion, Garlic and Chives to a Blender or Food Processor.

    5
    Done

    Add the Spinach, Eggs, Marinated Artichokes, Lemon Juice, Salt and Pepper to Taste, and Two Tablespoons of Plain Yoghurt.

    6
    Done

    Process Until Smooth.

    7
    Done

    Pour the Dip Into a Serving Dish and Refrigerate Until Ready to Use.

    8
    Done

    Serve With Vegetable Sticks, Crackers, Rye Bread Fingers or Pita Bread.

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    Dylan Elliott

    Whiskey wizard using spirits to create flavorful and aromatic dishes.

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