Hot Artichoke and Spinach Dip
Nutrivore Score: 169
Ingredients
- 4 large artichokes (or 8 ounces jarred)
- 2 tablespoons bacon fat
- 1 small onion (yellow), finely diced
- 3 cloves garlic minced
- 2 cups spinach
- 4 ounces bacon cooked until crispy
- 2/3 cup mayonnaise
- 1 tablespoon lemon juice
Instructions
- If using fresh artichokes, boil or steam them in a stockpot until tender, 25 to 30 minutes. If using jarred or canned artichoke hearts, drain and dice them, then skip to step 3.
- Drain the artichokes and let them cool to room temperature. Remove the inner leaves and scrape of the meat for the filling. Remove and discard the choke. Finely chop the hearts.
- Meanwhile, heat a skillet over medium-high heat. Add the bacon fat and onion and cook, stirring occasionally, until the onion is soft and a little browned, about 10 minutes. Add the garlic and spinach and cook until the spinach is wilted, 2 to 3 minutes. Stir in the artichoke meat. Set aside and let cool.
- Preheat the oven to 375F.
- Pulse the cooled bacon in a food processor until you have bacon bits. (You can also chop the bacon by hand with a chef knife). Set aside.
- Stir the mayonnaise and lemon juice into the artichoke mixture. Spoon the mixture into an oven-safe dish. Sprinkle bacon bits over the top.
- Bake for 25 to 30 minutes, until bubbly around the edges, then serve.
Nutrition
Nutrition Facts
Hot Artichoke and Spinach Dip
Amount per Serving
Calories
526
% Daily Value*
Fat
46
g
71
%
Saturated Fat
11
g
69
%
Trans Fat
0.1
g
Polyunsaturated Fat
19
g
Monounsaturated Fat
14
g
Cholesterol
41
mg
14
%
Sodium
600
mg
26
%
Potassium
785
mg
22
%
Carbohydrates
21
g
7
%
Fiber
9
g
38
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
1463
IU
29
%
Vitamin C
27
mg
33
%
Calcium
99
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.