How to Make Onion, Spinach, and Artichoke Dip
Enjoy this dip with fresh cut vegetables such as baby carrots, celery sticks, sliced cucumbers, or mini bell peppers. It’s a simple way to incorporate more vegetables (and therefore, more nutrients) into your next party spread!
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15 min prep time
15 min cook time
20servings
2 tbsp
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Step-By-Step Instructions:
- Preheat oven to 350 degrees F.
- In a large skillet, heat olive oil over medium heat. Add onion and saute for 5 minutes, stirring frequently. Add artichokes and thyme and cook for an additional 3 minutes or until veggies begin to brown. Add spinach and cook for an additional 1-2 minutes until spinach is wilted. Remove skillet from heat.
- In a microwave-safe bowl, combine light mayonnaise, cheese wedges, and 1 tbsp Parmesan cheese. Heat in microwave for 30 seconds to soften, then mix well. If needed, heat mixture in 15-second increments until cheeses are softened and easily mixed with mayonnaise.
- Add cheese mixture and lemon juice to sauteed vegetables and mix well. Spread dip into a small baking dish, top with remaining 1 tbsp of Parmesan cheese, and bake in the oven for 5 minutes. Serve warm.
Nutrition facts
20 Servings
-
Serving Size
2 tbsp
-
Amount per serving
Calories
35
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0.7g
4% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
2mg
<1% -
Sodium
115mg
5% -
Total Carbohydrate
3g
1%-
Dietary Fiber
1g
4% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
1g
-
Potassium
110mg
2%
Ingredients
olive oil
1 tsp
onion(s) (finely diced)
1
artichoke hearts (drained and rinsed)
1 (15-oz) can
dried thyme
1/2 tsp
spinach (coarsely chopped)
6 oz
light mayonnaise
1/4 cup
light spreadable cheese wedges (such as laughing cow)
4 wedges
freshly grated parmesan cheese (divided)
2 tbsp
lemon (juiced)
1