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Photo: Greg DuPree
Active Time:10 minsTotal Time:45 minsServings:16Jump to Nutrition Facts
Active Time:10 minsTotal Time:45 minsServings:16
Active Time:10 mins
Active Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients10ouncesfrozen cut spinach, thawed and squeezed dry1(14 ounce) canartichoke hearts, rinsed and chopped2 ½cupssour cream1cupcrumbled feta cheese, divided1mediumshallot, minced2clovesgarlic, grated¼teaspooncrushed red pepper¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
10ouncesfrozen cut spinach, thawed and squeezed dry
1(14 ounce) canartichoke hearts, rinsed and chopped
2 ½cupssour cream
1cupcrumbled feta cheese, divided
1mediumshallot, minced
2clovesgarlic, grated
¼teaspooncrushed red pepper
¼teaspoonground pepper
DirectionsPreheat oven to 425°F. Coat a 2-quart baking dish with cooking spray.Combine spinach, artichoke hearts, sour cream, 1/2 cup feta, shallot, garlic, crushed red pepper and ground pepper in a large bowl. Spread in an even layer in the prepared baking dish. Sprinkle with the remaining 1/2 cup feta.Bake until lightly browned and bubbly, 25 to 35 minutes. Let cool for 5 minutes before serving.To make ahead:Refrigerate dip (Step 2) for up to 3 days. Let stand at room temperature while the oven preheats. Bake for 45 minutes.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Preheat oven to 425°F. Coat a 2-quart baking dish with cooking spray.Combine spinach, artichoke hearts, sour cream, 1/2 cup feta, shallot, garlic, crushed red pepper and ground pepper in a large bowl. Spread in an even layer in the prepared baking dish. Sprinkle with the remaining 1/2 cup feta.Bake until lightly browned and bubbly, 25 to 35 minutes. Let cool for 5 minutes before serving.To make ahead:Refrigerate dip (Step 2) for up to 3 days. Let stand at room temperature while the oven preheats. Bake for 45 minutes.
Preheat oven to 425°F. Coat a 2-quart baking dish with cooking spray.
Combine spinach, artichoke hearts, sour cream, 1/2 cup feta, shallot, garlic, crushed red pepper and ground pepper in a large bowl. Spread in an even layer in the prepared baking dish. Sprinkle with the remaining 1/2 cup feta.
Bake until lightly browned and bubbly, 25 to 35 minutes. Let cool for 5 minutes before serving.
To make ahead:
Refrigerate dip (Step 2) for up to 3 days. Let stand at room temperature while the oven preheats. Bake for 45 minutes.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)94Calories7gFat5gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
