Michael's Spinach Artichoke Dip

80 mins (prep 45, cooking 35)
18 ingredients
5 servings
This is our twist on the CPK recipe. It is a lot of work but well worth it. The original recipe called for 3/4 c Parmesan cheese, 12 ounces of the spinach, and 3/4 t tobasco. I increased the spinach and P.Cheese to make it thicker and more gooey. The tobasco because I couldn't taste it at 3/4...might need even more. I preferred it better the next day...cold, but that's my preference. The prep time was a bit long but then I was doing everything by hand. I forgot to measure how much it made but I think it was around five cups. Serve with blue and white corn tortilla chips.

Categories:  dip , easy , 3-steps-or-less , <-4-hours , low-carb , appetizer , low-in... , time-to-make ,
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Serving Size (197.77 g)
Servings 5
Amount per Serving
Calories 502.73 Calories from Fat 299.07
% Daily Value *
Total Fat 33.23g 255.62%
Saturated Fat 10.05g 251.36%
Trans Fat 0.34g %
Cholesterol 26.56mg 44.27%
Sodium 483.84mg 100.8%
Total Carbohydrate 44.16g 73.59%
Dietary Fiber 1.48 g 29.55%
Sugars 1.66 g %
Protein 8.58g 85.77%
Vitamin A 280.31IU% Vitamin C 1.75mg%
Calcium 99.98mg% Iron 2.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
maui onion, whipping cream, parmigiano-reggiano cheese, vegetable bouillon, fresh lemon juice, frozen spinach, artichoke bottoms


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