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Hot Artichoke and Spinach Spread

1   jar (12 oz/340 mL) marinated artichoke hearts, drained and coarsely chopped
1   pkg (300 g) frozen chopped spinach, thawed and well drained
2   large garlic cloves, pressed
1/2   cup (125 mL) each sour cream and mayonnaise
3/4   cup (175 mL) grated fresh Parmesan cheese
   Pumpernickel cocktail bread, baguette slices or fresh cut-up vegetables
  1. Preheat oven to 375°F (190°C). In Classic Batter Bowl, combine artichokes, spinach, garlic, sour cream, mayonnaise and cheese; mix well.
  2. Place mixture in Mini-Baker, spreading evenly. Bake 20-25 minutes or until heated through. With All-Purpose Spreader, spread on bread slices or serve as a dip for vegetables.

Yield: 15-20 servings (about 3 cups/750 mL)

Nutrients per serving: Calories 140, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 5 g, Sodium 290 mg, Fiber 2 g