Cheesy Beef Artichoke Dip
Use leftover Beef Pot Roast to take this classic cheesy artichoke dip recipe to the next level.
-
40
min -
10
SERVINGS -
250
Cal -
19 g
Protein
Ingredients:
- 12 ounces Cooked (Leftover) Beef Pot Roast, chopped
- 8 ounces cream cheese, softened
- 3/4 cup reduced-fat dairy sour cream
- 1 cup reduced-fat mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 teaspoon granulated garlic
- 1 teaspoon freshly ground black pepper
- 1 can (12 ounces) artichoke hearts, drained
- 5 ounces fresh spinach, chopped
- Carrot and celery sticks, bell pepper slices, tortilla chips or crackers (optional)
Cooking:
-
Preheat oven to 375°F. In a large bowl mix together cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic and pepper. Once smooth stir in beef, artichoke hearts and spinach until combined.
-
Coat a 9x9-inch baking dish with cooking spray. Place mixture into baking dish and bake 20 to 30 minutes or until mixture is bubbling and golden brown. Serve warm with fresh vegetables and tortilla chips, as desired.
Nutrition:
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 oz: 250 Calories; 151.2 Calories from fat; 16.8g Total Fat (9.1 g Saturated Fat; 0.4 g Trans Fat; 0.9 g Polyunsaturated Fat; 3.8 g Monounsaturated Fat;) 75 mg Cholesterol; 315 mg Sodium; 8 g Total Carbohydrate; 2.3 g Dietary Fiber; 2.5 g Total Sugars; 19 g Protein; 0 g Added Sugars; 289.2 mg Calcium; 2 mg Iron; 379 mg Potassium; 0.1 mcg Vitamin D; 0.2 mg Riboflavin; 4.8 mg NE Niacin; 0.3 mg Vitamin B6; 1.3 mcg Vitamin B12; 188 mg Phosphorus; 3.7 mg Zinc; 16.2 mcg Selenium; 55.8 mg Choline.
This recipe is an excellent source of Protein, Calcium, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.
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