Spinach Artichoke Dip

By Staff Writer • February 2, 2018 0 Comments

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Author Notes: BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors – chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct.Staff Writer

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Serves 4-6

  • 1 tablespoon coconut oil
  • 1 BOU Vegetable flavored Bouillon cube
  • 1.5 cups medium white onion, finely chopped
  • 3 cloves garlic
  • 9 ounces package artichoke hearts, defrosted, rinsed, dried, finely chopped
  • 10 ounces package frozen chopped spinach, defrosted, excess liquid squeezed out
  • 1/2 cup fresh part skim ricotta
  • 2 tablespoons mayonnaise
  • 1/2 cup reduced-fat cream cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  1. Preheat oven to 375 degrees F
  2. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and Bou and cook an additional 3 to 4 minutes, or until onions are light golden.. Remove from heat and cool.
  3. In the bowl of a food processor combine artichoke hearts, spinach, ricotta, mayonnaise, cream cheese, mozzarella, nutmeg, salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
  4. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with tortilla chips.

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