Spinach and Artichoke Dip Recipe

This classic dip is always a crowd-pleaser.

INGREDIENTS

• 10 oz baby spinach
• 8 oz light brick-style plain cream cheese, at room temperature
• 2 green onions, sliced
• 2 tbsp Dijon mustard
• 1 tbsp lemon zest
• 2 tbsp store-bought chive and onion seasoning mix
• 2 cloves garlic, minced
• 12 oz jarred artichoke hearts, drained well and chopped
• 1/2 cup shredded aged Cheddar cheese
• 1/2 cup grated Parmesan cheese


INSTRUCTIONS

1. Steam baby spinach. Let cool completely and squeeze dry in clean tea towel.

2. In large bowl, beat together cream cheese, green onions, mustard, lemon zest, chive and onion seasoning mix, and garlic until blended.

3. Stir in baby spinach and artichokes. Fold in Cheddar and Parmesan cheese.

4. Add mixture to Microwavable Meal Prep Bags. Vacuum seal in bag as per FoodSaver® vacuum appliance guidelines. Freeze for up to 3 months.

5. When ready to cook, place bag printed side down or standing up in microwave oven. Microwave for 5 to 6 minutes. (While cooking, the bag may slowly inflate and deflate. A vent in the bag will allow steam to escape and a slight whistling sound may be heard.)

6. Wait for 30 to 60 seconds before opening carefully.

Tip:Serve with an assortment of crackers and breads for dipping.

NUTRITION FACTS

Per 1/4 recipe
Calories 300
Total Fat 19g
Saturated Fat 12g
Cholesterol 65mg
Sodium 1290mg
Carbohydrate 17g
Dietary Fiber 6g
Total Sugars 4g
Protein 16g
Vitamin D 0.1mcg
Calcium 370mg
Iron 2.3mg
Potassium 710mg

NUTRITION CLAIMS

none applicable