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Spinach Artichoke Dip Recipe: How to Make || KIN EATS

Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full Spinach Artichoke Dip recipe by clicking on "Show more" below! Jenny Park ( ): Who can deny the popularity and tastiness of a piping hot spinach and artichoke dip? It's a snap to prepare and rich in flavor so it's not surprise that it's a party staple. Our tip: ditch the carbs and serve it alongside fresh cut veggies. FTW! ------ Spinach and Artichoke Dip Serves 4-6 artichoke dip: 6 ounces (170 g) light cream cheese, softened ? cup (60 mL) light mayonnaise ? cup (60 g) part-skim mozzarella, shredded ? cup (25 g) parmesan, grated 2 tsp (10 mL) dry mustard 2 dashes hot sauce 14 ounces (390 mL) can artichoke hearts, drained ? cup (85 g) frozen spinach, thawed (squeezed of as much water as possible) ? cup (40 g) seasoned Italian breadcrumbs 1 tbsp (15 mL) parmesan, grated 2 tbsp (30 g) butter, melted salt and pepper to taste crudite: 1 zucchini 1 yellow squash ? bunch radishes 1 cup grape tomatoes Preheat oven to 375°F (190°C). Place the first six ingredients into a mixing bowl and season with salt and pepper. Chop the artichoke hearts and spinach into small pieces and fold into the cream cheese mixture until fully incorporated. Scoop the dip into a 16 ounce (450 g) baking dish of your choice and set aside. In a small bowl toss together the topping ingredients and sprinkle over the dip. Bake in the oven for 20 to 25 minutes or until the top is golden brown. Cut zucchini and squash into long, thin strips and half the radishes. Arrange the cut vegetables and tomatoes onto a serving platter Allow dip to cool for a few minutes before serving with the crudit?. SUBSCRIBE on YouTube (Never miss a video!)
Length: 01:03


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