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    Home » Low Carb Recipes

    Asiago Spinach Artichoke Dip

    BY: Ben Rayl PUBLISHED: 6 Feb, '17 UPDATED: 16 May, '21 2 Comments

    RecipePrintComments

     I have to say that this was probably the best 'party dip' I've ever had.  The flavors are perfectly balanced, nothing really takes over - they all blend together to make the creamiest, cheesiest, gooeyist deliciousness ever.  Try it for your next party, get-together or brunch and let me know how it goes - I'd love your feedback!  

    Spinach artichoke dip recipe
    Spinach artichoke dip recipe

    Asiago Spinach Artichoke Dip

    I have to say that this was probably the best 'party dip' I've ever had.  The flavors are perfectly balanced, nothing really takes over - they all blend together to make the creamiest, cheesiest, gooeyist deliciousness ever.
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    Course: Appetizer, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 8 servings
    Calories: 255kcal
    Author: Ben Rayl

    Ingredients
     

    • 28 oz artichoke hearts - drained 2 cans 14 oz
    • 2 cloves garlic - pressed
    • ½ teaspoon cayenne pepper
    • 1 teaspoon worcestershire sauce
    • 1 teaspoon tabasco
    • 1 teaspoon dijon
    • ½ cup parmesan cheese - grated
    • 8 oz cream cheese
    • 2 cups asiago cheese - shredded
    • 10 oz bag spinach - thawed frozen
    • to taste salt and pepper

    Instructions

    • Pre-heat your oven to 350 degrees F.
    • Roughly chop the artichoke hearts and but in a medium sized mixing bowl.
    • Add the remaining ingredients (keep aside a little bit of the asiago and parmesan for sprinkling on top) and mix together well, then put in a 1.5 quart baking dish.  Sprinkle the reserved cheese over the top, and press the dip firmly into the pan.
    • Bake for about 45 minutes, or until the cheese is golden brown and bubbly.
    • Allow to cool for about 15 minutes, then serve with toasted pita chips.

    Nutrition

    Calories: 255kcal | Carbohydrates: 8g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 1012mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4834IU | Vitamin C: 3mg | Calcium: 446mg | Iron: 1mg

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      Recipe Rating




    1. FedeT

      March 21, 2017 at 8:33 am

      Making this tonight! How long can I keep leftovers in fridge? Also, is it freeze-able post-cooking you think?

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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