Pico Spinach Artichoke Dip

Quick and Easy - Tips

Excellent hot dip. Serve with tortilla chips or pita chips.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 8

Yield: 8 servings

Pico Spinach Artichoke Dip

Ingredients

cooking spray

1 (8 ounce) package light cream cheese

softened

1 (3 ounce) package light cream cheese

softened

½ cup light mayonnaise

1 (14 ounce) can artichoke hearts

drained and chopped

12 ounces pico de gallo

1 (10 ounce) package frozen chopped spinach

thawed and drained

½ cup grated Parmesan cheese

½ cup grated Romano cheese

1 tablespoon chopped garlic

Tips

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with cooking spray.

Step 2

Mix both packages of cream cheese and mayonnaise together in a bowl until smooth. Fold in artichoke hearts pico de gallo spinach Parmesan cheese Romano cheese and garlic.

Step 3

Spread cream cheese mixture in the prepared baking dish. Cover with aluminum foil.

Step 4

Bake in the preheated oven until hot and bubbly about 20 minutes.

Nutritional Information

Pico Spinach Artichoke Dip

Servings Per Recipe:8

Calories: 233.4

% Daily Value *

Protein: 10.9g 22%

Carbohydrates: 11g 4%

Dietary Fiber: 2.1g 9%

Sugars: 2.5g

Fat: 15.4g 24%

Saturated Fat: 7.2g 36%

Cholesterol: 39.2mg 13%

Vitamin A Iu: 4615.4IU 92%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.1mg 7%

Vitamin C: 6.2mg 10%

Folate: 59.6mcg 15%

Calcium: 226.9mg 23%

Iron: 1.5mg 8%

Magnesium: 35mg 13%

Potassium: 212.6mg 6%

Sodium: 812.4mg 33%

Calories From Fat: 138.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.