This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.
Ingredients
- 1 sweet onion , cut into quarters
- 8 cloves garlic , or more to taste
- 1 can artichoke hearts , 14 ounce
- 1 package frozen chopped spinach , 10 ounce
- 1 package shredded Parmesan cheese , 8 ounce
- 1 package dry vegetable soup mix , 1.4 ounce
- 1 package reduced-fat cream cheese , 8 ounce
- 1 cup reduced-fat mayonnaise
- 1 container reduced-fat sour cream , 8 ounce
Instructions
-
1
Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
-
2
Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.
Nutrition Facts
Per serving
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