Artichoke-Spinach Dip

1. Preheat oven to 350 degrees.

2. Spray a 1-1/2 quart casserole dish with cooking spray.

3. Combine the artichoke hearts, spinach, mayonnaise, parmesan cheese, green chilies, garlic, lemon juice, salt and pepper in a large bowl and mix well.

4. Transfer to the casserole dish and bake 15 to 20 minutes until bubbly.

5. Serve with tortilla chips, crackers and or assorted vegetables.

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Nutrient	Quantity
Total fats	146.1174 g
Protein	119.7834 g
Carbohydrates	61.3426 g
Energy	2036.5127 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2808 g
Water	863.3626 g
Aspartic acid	0.6652 g
Calcium, Ca	1455.2762 mg
Lutein + zeaxanthin	1727.4023 g
Fiber, total dietary	7.4825 g
Fatty acids, total saturated 22:0	0.2401 g
Carotene, beta	1624.173 g
Niacin	7.7009 mg
Vitamin A, RAE	1013.1736 g
Arginine	0.2444 g
Riboflavin	0.9764 mg
Fatty acids, total polyunsaturated 15:0	0.0176 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.5355 g
Glutamic acid	0.6299 g
Sodium, Na	4020.1599 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7638 g
Total lipid (fat)	146.1174 g
Manganese, Mn	1.2113 mg
Fructose	0.1678 g
Proline	0.2002 g
Fatty acids, total saturated 16:0	16.6807 g
Fatty acids, total saturated 8:0	0.0448 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	328.2575 mg
Sugars, total	13.0986 g
Serine	0.1885 g
Fatty acids, total saturated 10:0	0.1039 g
Fatty acids, total saturated 18:0	3.3948 g
Fatty acids, total saturated 20:4 undifferentiated	0.2063 g
Vitamin B-6	1.4677 mg
Selenium, Se	112.1966 g
Ash	20.4473 g
Fatty acids, total saturated 18:1 undifferentiated	102.1078 g
Pantothenic acid	0.6381 mg
Phenylalanine	0.1476 g
Copper, Cu	1.5873 mg
Thiamin	0.8553 mg
Retinol	167.6 g
Methionine	0.0574 g
Iron, Fe	14.4669 mg
Carbohydrate, by difference	61.3426 g
Phosphorus, P	1477.4426 mg
Folate, total	359.7876 g
Fatty acids, total saturated 4:0	0.1296 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0912 g
Fatty acids, total saturated 22:1 undifferentiated	0.1233 g
Alanine	0.1903 g
Cholesterol	329.1733 mg
Valine	0.202 g
Fatty acids, total saturated 18:2 undifferentiated	13.3475 g
Glycine	0.1754 g
Carotene, alpha	51.7241 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.4677 g
Zinc, Zn	7.5858 mg
Isoleucine	0.156 g
Fatty acids, total saturated 12:0	0.1122 g
Fatty acids, total polyunsaturated	15.1043 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	0.25 g
Vitamin A, IU	17446.8098 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0476 g
Folate, DFE	359.7876 g
Tryptophan	0.0615 g
Vitamin C, total ascorbic acid	736.9298 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.2262 g
Fatty acids, total saturated 6:0	0.0768 g
Tyrosine	0.0981 g
Vitamin B-12	5.2643 g
Vitamin K (phylloquinone)	219.8281 g
Fatty acids, total saturated	21.758 g
Histidine	0.0973 g
Fatty acids, total monounsaturated	104.5338 g
Threonine	0.1735 g
Folate, food	359.7876 g
Fatty acids, total polyunsaturated 17:0	0.0696 g
Fatty acids, total polyunsaturated 24:0	0.0835 g
Cryptoxanthin, beta	123.4938 g
Vitamin E (alpha-tocopherol)	11.2147 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1309 g
Magnesium, Mg	192.1474 mg
Lysine	0.2124 g
Potassium, K	2935.0296 mg
Cystine	0.0884 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1.5 1/2	6.705	1.4877	0.0225
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Spinach	5 ounces	31.1844	5.5282	0.4252
Parmesan cheese	1 cup	296	32	4
Mayonnaise	1.5 cups	1256.28	0	139.2
Green Chilies	1 can	89.955	21.2744	0.4498
salt pepper	0	353.0333	0	1.9833
artichoke heart	14 ounces	353.0333	0	1.9833