Baked Spinach Artichoke Dip with Mayonnaise
- Preparation Time : 10 mins | Cooking Time : 35 mins | Makes null Servings
A party favorite, our Baked Spinach & Artichoke Dip with Mayo Recipe will add heaps of flavor to your fall gatherings or tailgate parties.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 90.0 |
| Total Fat | 8.0 g |
| Saturated Fat | 3.0 g |
| Cholestrol | 15.0 mg |
| Sodium | 210.0 mg |
| Total Carbs | 4.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 1.0 g |
| Protein | 3.0 g |
Ingredients List
- 1 bag (9 oz.) coarsely chopped baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
- 1 package (8 oz.) cream cheese, softened
- 3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 1 1/2 cups shredded Monterey Jack Cheese or cheddar or Swiss cheese, divided
- 1 package Knorr® Vegetable Recipe Mix
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 can (8 oz.) water chestnuts, drained and chopped
- 2 cloves garlic, finely chopped
DIRECTIONS
-
Preheat oven to 350°.
-
Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole or cast iron skillet, then top with remaining 1/2 cup of cheese.
-
Bake the spinach artichoke dip for 35 minutes or until dip is hot.
