In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.
- One 9-ounce box frounceen artichoke hearts
- 2/3 cup cooked chopped spinach
- 1 teaspoon lemon pepper
- 1/4 teaspoon salt
- 18 thin slices brie
Preheat the broiler. Prepare the artichoke hearts according to package directions.
Combine the spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until the cheese melts, 1-2 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
20 calories; 1g total fat; 1g total saturated fat; 4mg cholesterol; 94mg sodium; 1g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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