Copeland's Spinach And Artichoke Dip Recipe
Follow this Copeland's Spinach And Artichoke Dip Recipe ingredients and directions to make the perfect Spinach And Artichoke Dip like Copeland's restaurant.
Equipment & Tools
- Stove
- Pan
- Cutting Board
- Knife
- Measuring Cup
- Measuring Spoon
- Stirring Spoon
- Serving Plate
Ingredients
- 20 oz Frozen Spinach, Defrosted And Drained
- 1 Medium White Onion, Chopped
- 4 Cloves Garlic, Minced
- 1 tbsp Olive Oil
- 14 oz Jar Reese Artichoke Hearts, Drained
- 8 oz Philadelphia Cream Cheese, Recommended
- 8 oz Kraft Jalapeno Monterey Jack Cheese, Cut Into Cubes
- 10 ½ oz Campbell's Cream Of Mushroom Soup, Recommended
- ¼ cup Sour Cream
- Fresh Grated Parmesan Cheese For Topping
Instructions
- In a pan, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped spinach (make sure it's defrosted and drained), white onion, and minced garlic to the pan.
- Saute the mixture in the olive oil until the onions become clear and soft.
- Once the onions are clear, add the chopped artichoke hearts to the pan. Stir everything together.
- Add the cream cheese, jalapeno Monterey Jack cheese, sour cream, and cream of mushroom soup to the pan.
- Stir all the ingredients together until they are well combined and start to melt together. Keep the heat on low to medium to avoid burning.
- You can also grate some fresh Parmesan cheese and mix it into the dip for extra flavor. You can also sprinkle some on top for garnish.
- Once everything is fully melted and mixed, your Copeland's Spinach and Artichoke Dip is ready to enjoy!
- Serve the dip with Fried Bowties or your favorite chips or crackers.
Nutrition
Serving: 1cupCalories: 395kcal (20%)Carbohydrates: 16.6g (6%)Protein: 16.7g (33%)Fat: 31.7g (49%)Saturated Fat: 18.4g (115%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 80mg (27%)Sodium: 625mg (27%)Potassium: 832mg (24%)Fiber: 8.7g (36%)Sugar: 1.8g (2%)Calcium: 429mg (43%)Iron: 4mg (22%)
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