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Old 11-24-2007, 08:48 PM   #1
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Hot & Bubbly Spinach & Artichoke Dip

I had to share this recipe that I tried out for the first time on Thanksgiving. It was amazing and, even more importantly, completely LC! It even seems to be suitable for induction, since you would be eating the whole recipe. I will warn you though...it is definitely addictive! This is the perfect dish to bring to a party or potluck so you know for sure you'll have something "legal" to eat.

I just wish I liked pork rinds so I had something crunchy to dip in this!!!

Hot & Bubbly Spinach & Artichoke Dip

6oz. Cream Cheese, softened
1/4 cup Mayo
1/4 cup Sour Cream
1 10oz. bag frozen chopped spinach
1 can Artichoke Hearts (in water), chopped
3/4 cup grated Parmesan cheese (the kind in the can)
3/4 cup shredded Monteray Jack cheese (can also use, mozzarella, pepper jack or whatever you like!)
1/2 Red Bell Pepper, finely chopped
1 clove of garlic, grated or finely chopped
Any spices you like to "jazz" it up a bit - 1 tsp. dried basil or dill, for example
Salt & pepper to taste

Defrost spinach - drain and squeeze dry with paper towels. Add all ingredients together and stir. Can be stored in the fridge for up to 2 days, so feel free to make it ahead of time. When ready to serve, put in a greased pyrex dish. Heat at 350 for about 25 minutes, or until lightly golden and bubbly.
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Old 11-25-2007, 08:12 AM   #2
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I'd love to try this , but I only have fresh spinach. How would I prepare the fresh bag. It needs used anyway.
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Old 11-25-2007, 11:46 AM   #3
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I would probably just wilt it down a little in a hot non-stick pan with a little olive oil. The consistency of the dip may be different because the frozen chopped is very dense. Does that make sense? There is a LOT of spinach in that 10oz. bag! But I'm sure it will taste the same.

Good Luck!
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Old 11-25-2007, 07:56 PM   #4
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I'd use veggies for this... or just maybe a spoon...
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Old 11-26-2007, 11:37 AM   #5
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My aunt makes this and I have made it a couple time also. Its so good! Hadn't even thought of it as lo carb! Thanks for posting this!

Funny thing is I always felt so guilty eating it because of all of the cheese!

So has anyone tried it with the pork rinds? Wonder if they go good together! Next pot luck/carry in I'm taking this!
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Old 11-26-2007, 04:21 PM   #6
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I have used pork rinds while my kids eat pretzels with our spinach dip. Tastes great!!!
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Old 11-26-2007, 04:35 PM   #7
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I have eaten this with a spoon. That was to avoid diving in face first.
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Old 11-26-2007, 05:09 PM   #8
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Quote:
Originally Posted by Rory8343 View Post
I have eaten this with a spoon. That was to avoid diving in face first.


Sounds like a great recipe. Thanks!
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Old 02-17-2008, 10:54 PM   #9
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Old 02-18-2008, 12:13 AM   #10
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This tastes best with a BIG spoon.

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Old 02-18-2008, 03:21 PM   #11
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Quote:
Originally Posted by lbecker28 View Post
I'd love to try this , but I only have fresh spinach. How would I prepare the fresh bag. It needs used anyway.
If its in a sealed plastic bag, you can put a coulple of small slits on the front side with a knife and then microwave the whole bag for 2-3 minutes. Depending on how much spinach,that should be enough time.
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Old 02-18-2008, 05:49 PM   #12
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Quote:
Originally Posted by Patlaf View Post
This tastes best with a BIG spoon.

Pat



my friend made some dip when i was at his house and he was eating it with pork rinds and could not figure out why i was getting a fork! lol...i take the word "dip" as just a suggestion...
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Old 02-19-2008, 08:10 AM   #13
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Does anyone have the nutritional counts for this? It does sound yummy but I am on induction and need to keep carb counts [COLOR=red]"[/COLOR][COLOR=red]a.l.a.r.a."[/COLOR] (as low as reasonably achievable)
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Old 02-20-2008, 10:55 AM   #14
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For the recipe done this way (I'm guessing on the amount of artichoke hearts & red bell pepper):

6 oz. Cream Cheese, softened
1/4 cup mayonnaise
1/4 cup Sour Cream
10 ounces frozen chopped spinach
15 ounces artichoke hearts, chopped
3/4 cup grated Parmesan cheese
3/4 cup monterey jack cheese, shredded
1/2 cup red bell pepper, finely chopped
1 clove garlic, grated or finely chopped
1 tsp. dried basil

Whole recipe, according to Mastercook:
2010 Calories; 164g Fat (69.7% calories from fat); 85g Protein; 75g Carbohydrate; 34g Dietary Fiber; 354mg Cholesterol; 3034mg Sodium.

Per serving (12 servings):
168 Calories; 14g Fat (69.7% calories from fat); 7g Protein; 6g Carbohydrate; 3g Dietary Fiber; 29mg Cholesterol; 253mg Sodium.
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Old 01-22-2011, 04:51 PM   #15
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anyone know how this will turn out with canned spinach?
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Old 11-27-2013, 09:43 AM   #16
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making this for company.
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Old 11-29-2013, 07:21 PM   #17
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Old 07-25-2014, 12:38 PM   #18
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First attempt

I just put this in the oven and noticed my son didn't read me the part about patting the spinach dry with paper towel. Oh well hope it's still good
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Old 07-25-2014, 01:18 PM   #19
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Old 07-25-2014, 04:15 PM   #20
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Quote:
Originally Posted by kellylu1293 View Post
I just put this in the oven and noticed my son didn't read me the part about patting the spinach dry with paper towel. Oh well hope it's still good
You might need to leave it in the oven a little longer, otherwise I bet it will be just fine!
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