Onion, Spinach, and Artichoke Dip
Enjoy this dip with fresh cut vegetables such as baby carrots, celery sticks, sliced cucumbers, or mini bell peppers. It's a simple way to incorporate more vegetables (and therefore, more nutrients) into your next party spread!
Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here.
-
- Prep time
- 15 min
-
- Cook time
- 15 min
-
- Servings
- 20 Servings
-
- Serving size
-
2 tbsp
Ingredients
-
olive oil
- 1 tsp
- 1 tsp
-
-
onion(s) (finely diced)
- 1
- 1
-
-
artichoke hearts (drained and rinsed)
- 1 (15-oz) can
- 1 (15-oz) can
-
-
dried thyme
- 1/2 tsp
- 1/2 tsp
-
-
spinach (coarsely chopped)
- 6 oz
- 170 g
-
-
light mayonnaise
- 1/4 cup
- 1/4 cup
-
-
light spreadable cheese wedges (such as laughing cow)
- 4 wedges
- 4 wedges
-
-
freshly grated parmesan cheese (divided)
- 2 tbsp
- 2 tbsp
-
-
lemon (juiced)
- 1
- 1
-
Recommended for You
-
Dip de cebolla, espinaca y alcachofas
15 min15 min20 -
Mini-Artichoke Cakes
10 min20 min10 -
Spinach and Artichoke Dip
15 min26
Directions
-
Preheat oven to 350 degrees F.
-
In a large skillet, heat olive oil over medium heat. Add onion and saute for 5 minutes, stirring frequently. Add artichokes and thyme and cook for an additional 3 minutes or until veggies begin to brown. Add spinach and cook for an additional 1-2 minutes until spinach is wilted. Remove skillet from heat.
-
In a microwave-safe bowl, combine light mayonnaise, cheese wedges, and 1 tbsp Parmesan cheese. Heat in microwave for 30 seconds to soften, then mix well. If needed, heat mixture in 15-second increments until cheeses are softened and easily mixed with mayonnaise.
-
Add cheese mixture and lemon juice to sauteed vegetables and mix well. Spread dip into a small baking dish, top with remaining 1 tbsp of Parmesan cheese, and bake in the oven for 5 minutes. Serve warm.