Snack

Spinach Artichoke Jalapeno Dip is for Snack.

Spinach Artichoke Jalapeno Dip takes 15 minutes to prepare.

Spinach Artichoke Jalapeno Dip takes 20 minutes to cook.

Spinach Artichoke Jalapeno Dip makes 10 servings.

The ingredients for Spinach Artichoke Jalapeno Dip are:

Kirkland Artichoke Hearts marinated in oil, 12oz jar 7oz drained
Spinach, frozen, 1 package (10 oz)
Old El Paso Jalapeno Peppers, 2 oz
Garlic, 4 clove
Cottage Cheese, 1% Milkfat, 1 cup (not packed)
Parmesan Cheese, grated, 1 cup
Sour Cream, reduced fat, .5 cup
Cheese - Kraft 2% Italian Three Cheese, 3 oz

Here is how you make Spinach Artichoke Jalapeno Dip:

Microwave frozen spinach for 5 minutes and then drain.In food processor pulse drained artichokes with spinach, jalapenos, and 4 garlic cloves until well blended. Blend mixture together with creamy and cheese ingredients except for 1oz of italian blend by stirring well. Pour into greased casserole dish. Sprinkle remaining italian blend over the top of the dip and bake at 350 for 20 minutes.Serve with triscuits, tortilla chips, bread, and pita chips.Number of Servings: 10Recipe submitted by SparkPeople user DRAMABEAR.

The nutritional information for Spinach Artichoke Jalapeno Dip is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 127.4

• Total Fat: 7.5 g
• Cholesterol: 18.0 mg
• Sodium: 476.6 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 0.9 g
• Protein: 10.5 g