Spinach & Artichoke Dip
It’s football season in our house, and the best thing about that for me is the snacks. I’m not a huge football fan, but I do love food. This dip is Whole30 compatible but needs to be served with veggies and not store-bought chips. There is no dairy in this dip, but you will not miss it, I promise. It still has that rich, creamy flavor that you want when enjoying a spinach artichoke dip.
10 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 215 |
| Fat: | 21 g |
| Carbohydrates: | 5 g |
| Protein: | 4 g |
| Cholesterol: | 19 g |
| Sodium: | 586 mg |
| Fiber: | 3 g |
| Sugars: | 1 g |
| Calculated per serving. | |
Serves: 8
Ingredients
- 8 oz8 oz8 oz Kite Hill Cream Cheese
- 1.25 cups1.25 cups1.25 cups Primal Kitchen Mayonnaise
- 5 cloves5 cloves5 cloves Garlic, minced
- 3 Tbsp3 Tbsp3 Tbsp fresh Basil, roughly chopped
- 16 oz16 oz16 oz Frozen Spinach, thawed and drained
- 14 oz14 oz14 oz Artichoke Hearts, drained and roughly chopped
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.5 tsp0.5 tsp0.5 tsp Onion Powder
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400 degrees
- In a large bowl, whisk the cream cheese, mayonnaise, garlic, basil, salt, pepper, and onion powder until it’s smooth and there are no lumps.
- Add in the spinach and artichoke hearts and stir until the dip is thoroughly combined.
- Transfer the mixture to an oven-safe baking dish and bake for 25-30 minutes.
- Serve with carrot sticks, sliced bell peppers, veggie chips, or Siete Dip Chips.
Add a Note
My Notes:
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