Spinach Artichoke Dip

Crafted this one as a treat for my kid. I remember the old BC days of eating out at restaurants (BC = before cooking) when he would often ask for this as an appetizer…

I shied away for a long time until I recently discovered that artichokes came canned! #TodayYearsOld

Spinach Artichoke Dip Recipe

Ingredients

• 5 oz baby spinach: washed, trimmed of stems, and chopped
• 1/2 of 14 oz can artichoke hearts, drained and chopped
• 4 oz whipped cream cheese
• 1/4 cup light sour cream
• 6 Tbsp shredded Parmesan cheese
• 2 Tbsp crumbled goat cheese
• 1/4 teaspoon crushed red pepper

Instant Pot Directions

1. Add all ingredients to Instant Pot’s inner pot and stir until combined.
2. Seal lid then select SLOW COOK for 1 hr + 30 mins.
3. When cooking cycle is complete, remove lid.
4. Stir, then allow to cool (uncovered) for 15 mins before serving.

Slow Cooker Directions

1. Add all ingredients to slow cooker and stir until combined.
2. Cover, then heat on high 1 1/2 hrs, until hot and cheese is just melted.
3. When cooking is complete, stir, then allow to cool (uncovered) for 15 mins before serving.

Nutrition Facts
Servings: 6
Amount per serving
Calories	346
% Daily Value*
Total Fat 23.3g	30%
Saturated Fat 15.2g	76%
Cholesterol 82mg	27%
Sodium 631mg	27%
Total Carbohydrate 25.6g	9%
Dietary Fiber 8.2g	29%
Total Sugars 4.9g
Protein 17.5g
Vitamin D 0mcg	0%
Calcium 310mg	24%
Iron 4mg	21%
Potassium 903mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowCarb #LactoVeg #LactoOvoVeg