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Hot Spinach & Artichoke Dip

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • ¼ cup light cream
  • ¼ cup light sour cream
  • 1 cup grated tasty cheese
  • 1 x 400 g canned artichoke hearts, drained and finely chopped
  • 250 g chopped frozen spinach, thawed, excess moisture removed
  • 1 packet Continental Soup French Onion Salt Reduced

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

131kcal

Energy (kJ)

546kJ

Protein (g)

7.5g

Carbohydrate incl. fibre (g)

6.7g

Carbohydrate excl. fibre (g)

4.4g

Sugar (g)

1.0g

Fibre (g)

2.3g

Fat (g)

8.8g

Saturated fat (g)

5.9g

Unsaturated fat (g)

0.3g

Monounsaturated fat (g)

0.2g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

36mg

Sodium (mg)

359mg

Salt (g)

0.90g

Vitamin A (IU)

2464IU

Vitamin C (mg)

2.9mg

Calcium (mg)

41mg

Iron (mg)

0.58mg

Total

1568kcal

6558kJ

89.8g

80.8g

53.2g

12.3g

27.6g

105.9g

70.3g

3.4g

2.0g

1.3g

0.0g

429mg

4308mg

10.77g

29564IU

34.3mg

495mg

7.01mg


  • 1 Preheat oven to 180 degree celsius.
  • 2 Combine cream, sour cream, cheese, artichokes, spinach, Soup Mix and tabasco.
  • 3 Pour into an ovenproof dish and bake for 20-25 minutes until bubbling and golden.