Warm Spinach and Artichoke Dip

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 100, total fat 7 G., saturated fats 3 G., proteins 4 G., carbohydrates 5 G., fiber 2 G., cholesterol 13 mg, sodium 211 mg, sugar - G.

A delicate, creamy, slightly tart cream cheese makes a wonderful base for a thick dip. Mix it with sour cream, grated mozzarella, and a little mayonnaise. For the vegetable component, add artichoke hearts and spinach—a classic American dipping sauce combination. Unlike the traditional mayonnaise-heavy recipe, this dip is much lighter thanks to the use of low-fat cheeses. Combine all ingredients in a food processor and bake in the oven until heated through. The result is the perfect texture and flavor. Arrange fresh vegetables and pita slices around the dip for dipping and serve to guests at a house party. It's both filling and fun.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. rapeseed oil
1 medium onion, finely chopped (about 1.5 cups)
3 cloves of garlic
250g frozen artichoke hearts, thawed, rinsed and patted dry
280g frozen chopped spinach, thawed, squeeze out excess liquid
0.5 cups low-fat sour cream
2 tablespoons mayonnaise
0.5 cup (110 g) American Neufchâtel (or reduced-fat cream cheese)
60 g (about 0.5 cups) grated semi-skimmed mozzarella
0.5 tsp salt
1/4 tsp ground black pepper
Pita slices or fresh vegetables for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, garlic, Artichokes, spinach, sour cream, mayonnaise, Neufchâtel cheese, curd cheese, mozzarella cheese, pita

Cooking the dish according to the recipe:

Preheat oven to 190°C.

Heat oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes. Add the garlic and cook for another 3-4 minutes, or until the onion is light golden but not browned. Remove from heat and let cool.
In a food processor, combine the artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, mozzarella, and salt and black pepper. Process until smooth. Add the cooled onion-garlic mixture to the food processor and pulse a few times.

Transfer the mixture to a 20cm glass baking dish or a 22cm pie pan, sprayed with cooking spray. Bake for 15-20 minutes or until heated through. Serve with pita bread slices and fresh vegetables.

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