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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)

88kcal

Energy (kJ)

369kJ

Protein (g)

5.0g

Carbohydrate incl. fibre (g)

6.6g

Carbohydrate excl. fibre (g)

4.3g

Sugar (g)

1.0g

Fibre (g)

2.3g

Fat (g)

5.2g

Saturated fat (g)

3.4g

Unsaturated fat (g)

0.2g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

293mg

Salt (g)

0.73g

Vitamin A (IU)

2460IU

Vitamin C (mg)

2.8mg

Calcium (mg)

40mg

Iron (mg)

0.58mg

Total

1058kcal

4423kJ

59.6g

79.3g

51.7g

11.7g

27.6g

63.0g

40.9g

2.8g

1.6g

1.2g

0.0g

262mg

3521mg

8.81g

29523IU

34.2mg

477mg

7.00mg


  • 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.