Spinach & Artichoke Dip (Edit recipe)

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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.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 8

Ingredients

8 oz Kite Hill Cream Cheese
1.25 cups Mayonnaise - Primal Kitchen
5 cloves Garlic, minced
3 Tbsp fresh Basil, roughly chopped
16 oz Frozen Spinach, thawed and drained
14 oz Artichoke Hearts, drained and roughly chopped
0.5 tsp Sea Salt
0.25 tsp Black Pepper
0.5 tsp Onion Powder

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Process

Cook Mode

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.

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About This Recipe

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
Sugar Alcohol:	0 g
Calculated per serving.