Easy Spinach Artichoke Dip
What’s best about this recipe is it doubles as delicious dip or side-I’ve served it both ways. One bite and this recipe was a slam dunk winner boasting flavors of rich, creamy Brie.
Servings Prep Time
20(1/4-cup) servings 15minutes
Cook Time
5-10minutes
Servings Prep Time
20(1/4-cup) servings 15minutes
Cook Time
5-10minutes
Ingredients
  • 1/2cup chopped onion
  • 112-ounce can evaporated skimmed milk
  • 2tablespoons cornstarch
  • 1/2teaspoon minced garlic
  • 4ounces brie cheeserind removed and cubed
  • 210-ounce packages frozen chopped spinachthawed and well drained
  • 114-ounce can quartered artichoke heartsdrained and coarsely chopped
  • 2/3cup skim milk
  • salt and pepper to taste
Instructions
  1. In nonstick pot, combine onion, evaporated milk and cornstarch over medium heat, stirring, until comes to a boil and thickens, about 5 minutes. Add, Brie and garlic, stirring until Brie melts.
  2. Add milk, stirring until heated and bubbly. Stir in spinach and artichokes, heating well. Season to taste.
Recipe Notes

Nutritional information per serving: Calories 52, Calories from fat (%) 29% Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 7, Sodium (mg) 119, Carbohydrate (g) 6, Dietary Fiber (g) 1, Sugars (g) 3, Protein (g) 4, Diabetic Exchanges: 1/2 carbohydrate, 1/2 lean meat

Terrific Tip: Skip the chips and try serving with assorted vegetables such as red pepper squares, cucumber, squash, and zucchini rounds. Serve in a hollowed out bread for easy clean up.

Nutritional Nugget: I had so many requests for a gluten-free spinach dip so here it is!