This dip was the result of endless combinations to try to come up with some dip that I didn't have to cook for work. Serve immediately or it is even better if you leave it in the refrigerator overnight. Store in nonmetallic air-tight container. The only kitchen utensil you need is a food processor. Best with pita chips, crostini, or some kind of chip with less salt.
Ingredients
- sweet onion, cut into quarters: 1 piece
- garlic: 8 clove (to taste)
- artichoke hearts: 1 can (14 ounce can, chopped)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- Parmesan cheese: 1 pack (8 ounce pack, shredded)
- dry vegetable soup mix (such as Knorr®): 1 pack (1.4 ounce pack)
- reduced-fat cream cheese: 1 pack (8 ounce pack, softened)
- reduced-fat mayonnaise: 1 cup
- reduced-fat sour cream: 1 container (8 ounce container)
Metric Conversion
Stages of cooking
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Blend onion and garlic in a food processor until finely chopped. Add artichoke hearts; process until chopped. Add spinach, Parmesan cheese, and vegetable soup mix; process until well incorporated. Transfer mixture to a nonmetallic bowl.
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Blend cream cheese, mayonnaise, and sour cream in the food processor until smooth; stir into artichoke mixture.
