Spinach Artichoke Dip

Spinach Artichoke Dip

by Axel Morel 2 years ago
2.7 (3)
15 minutes
158.2 kcal
7.9 g carbs
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Description

This is a family favorite. It is great to serve with crusty bread, tortilla chips, and vegetables. You can substitute vegetable stock for chicken broth, or to eliminate wine add an extra 1/2 cup of stock. Keep warm in a small slow cooker or fondue pot.

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 pinch Italian seasoning, or to taste
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 1 cup canned chicken broth
  • ½ cup half-and-half
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts in water, drained and chopped
  • 3 cups shredded mozzarella cheese
Directions
  1. 1. Heat olive oil and butter together in a saucepan. Cook and stir garlic, onion, and red bell pepper in hot oil mixture until onion is lightly transparent, about 5 minutes; season with Italian seasoning and continue cooking and stirring another 2 minutes. Sprinkle flour over the onion mixture; stir to incorporate. Whisk white wine into the onion mixture; bring to a simmer and cook until the liquid has reduced by half, 7 to 10 minutes.
  2. 2. Pour chicken stock into the saucepan and bring to a boil. Stir half-and-half into the mixture, cook until it just begins to bubble and stir spinach, artichokes, and mozzarella cheese into the mixture; cook and stir until the cheese has fully melted, about 5 minutes.
Nutrition Facts
serving: 12 servings
calories: 158.2 kcal
carbohydrates: 7.9 g
protein: 10 g
saturated fat: 4.5 g
cholesterol: 24.8 mg
sodium: 423.4 mg
fiber: 2.4 g
sugar: 1.3 g