Tips to get you started:

• Thaw the spinach in the refrigerator one day before to make this recipe a breeze! Spinach can also be thawed quickly in the microwave.

• I use Parmigiano Reggiano From Costco.

Prep time: 10 - 15 minutes

Cook time: 30 - 40 minutes

Serves: 8

Ingredients:

12 oz Philadelphia cream cheese, room temperature

10 oz frozen spinach, thawed and drained of excess water

8 quartered, marinated artichoke pieces

Zest from one lemon, approximately ¾ teaspoon

1 Teaspoon fresh garlic, minced

½ Cup coarsely grated Parmesan

¼ Teaspoon black pepper, ground

Part one: Preheat your oven to 350 F. In the bowl of a stand mixer (or in a large mixing bowl) combine the cream cheese, spinach, garlic, Parmesan, black pepper and garlic, mixing well to incorporate everything.

Part two: Roughly chop the artichoke hearts and mix into the cream cheese mixture. Transfer everything to an oven safe dish. Make sure to even out the top of the dip before placing it in the oven to ensure you don’t toast the top unevenly.

Part three: Put the dish with dip into the oven and bake for 30-40 minutes until the top is a light golden brown and the mixture is heated through to melt the Parmesan. Remove from oven and serve immediately.

Serving suggestion: Enjoy with baked salami “chips” for a low carb snack, or with crackers or baguette! This is also great as a sandwich spread!

Tiny chefs at home? They can help:

· Measure ingredients

· Mix the dip

· Grate the Parmesan

· Squeeze excess water out of the spinach

Nutrition information: Total Calories: 110 // Total Fat: 9 g // Cholesterol: 23 mg // Sodium: 241 mg // Total Carbohydrates: 5 g Dietary Fiber: 1 g //Sugars: 2 g // Protein: 5 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.