Nutritional Info

Nutrition Facts

Serving Size 1 (111g)

Calories 228
Calories from Fat 110 (48%)
Amount Per Serving %DIV
Total Fat 12.2g 19%
Saturated Fat 8.2g 41%
Monounsaturated Fat 3.6g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 49.3mg 16%
Sodium 575.9mg 25%
Potassium 193.9mg 4%
Total Carbohydrate 8.2g 3%
Dietary Fiber 0.1g 1%
Sugars 0.9g
Protein 10.5g 21%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
This is my version of the popular Olive Garden dip. You can make this ahead of when you will need it, then bake it when you are ready to serve and enjoy.
Prep time
15 min
Cook time
25 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper, to taste
1 Pinch(pn)  salt, to taste
14 Ounce(oz)  marinated artichoke hearts, drained, coarsely chopped
1/4 Cup(c)  parmesan cheese
1/2 Teaspoon(t)  dry basil
1 Clove(clv)  garlic, finely minced
1/4 Cup(c)  romano cheese
1/4 Teaspoon(t)  garlic salt
1/4 Cup(c)  mayonnaise
1/2 Cup(c)  spinach, frozen or steamed, drained well and chopped
8 Ounce(oz)  light cream cheese, at room temperture
1/4 Cup(c)  mozzarella cheese, shredded

Preparation

Cream together the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil and garlic salt. Mix well. Add the artichoke hearts and drained spinach, and mix until blended. Season with salt and pepper to your desired taste. If you aren't serving it right away, store the dip in a covered container until you are ready to use. Preheat the oven to 350°F. Spray a pie pan with nonstick cooking spray, pour in the dip, and top with the mozzarella cheese. Bake for 25 minutes, or until the top is browned. Serve with toasted bread.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.