American Bandstand Artichoke Dip (Dick Clark)
Created by dienia b on December 13, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 5m
- Recipe #16328
Ingredients
- 1 package (8 ounce) cream cheese (softened)
- 1 pint sour cream
- 1/2 cup shredded Parmesan cheese
- 1 package (9 ounce) frozen spinach (thawed, rinsed and squeezed dry)
- 1 teaspoon marjoram
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 1 can (15 ounce) artichokes hearts
- 1 tablespoon olive oil
How to Make
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Step 1: In a small cast iron skillet, heat the oil. Add the marjoram, black pepper and red pepper.
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Step 2: Heat these until their oils are released, take care not to burn.
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Step 3: In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well.
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Step 4: Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.
Nutritional Facts
- Serving Size: 1 (165.7 g)
- Calories 272.8
- Total Fat - 17.5 g
- Saturated Fat - 8.9 g
- Cholesterol - 47.6 mg
- Sodium - 234.8 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 2.2 g
- Sugars - 13.6 g
- Protein - 8.2 g
- Calcium - 185.3 mg
- Iron - 2.7 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.1 mg