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skillet spinach bacon artichoke dip

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  • 2 teaspoons olive oil
  • 1/2 cup diced bacon
  • 2 teaspoons minced garlic
  • 1 9 ounce (250 gram) packet frozen spinach, thawed completely and squeezed dry
  • 1 9 ounce (275g) jar marinated artichoke hearts, chopped
  • 250 g cream cheese (reduced fat if possible)
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt (or whole egg mayonnaise — reduced fat)
  • 1/2 cup milk
  • Salt and pepper, top taste
  • 1 1/2 cup mozzarella, divided
  • 1/2 cup fresh Parmesan cheese, divided

INSTRUCTIONS

  • Preheat oven to 175°C | 350°F. Heat oil in a 9-inch skillet over medium-high heat. Fry bacon until crispy. Take skillet off the heat. Remove half of the bacon for later; set it aside on a plate.
  • To the bacon in the skillet, add in the garlic, thawed and dried spinach, artichokes, cream cheese, sour cream, yogurt, milk and salt and pepper to taste. Mix well to combine.
  • Mix in 1 cup of the mozzarella cheese and 1/4 cup of parmesan cheese, until completely mixed through.
  • Top with the remaining mozzarella and parmesan. Bake in preheated oven for 10-15 minutes, or until the cheese is golden and bubbly.
  • Top with extra crispy bacon.

NUTRITION

Calories: 86kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 120mg | Potassium: 43mg | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 0.1mg

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