Baked Spinach & Artichoke Dip Recipe

Baked Spinach & Artichoke Dip Recipe

Preparation Time10 mins Cooking Time35 mins Makes 4 cups

This tasty hot spinach & artichoke dip recipe never disappoints. Filled with hearty, leafy spinach, artichoke hearts and savory Monterey Jack cheese.

Nutritional Information

Calories

90 (2 Tbsp.)

Calories from Fat

70 (2 Tbsp.)

Total Fat

8g (2 Tbsp.)

Saturated Fat

3g (2 Tbsp.)

Cholesterol

15mg (2 Tbsp.)

Sodium

210mg (2 Tbsp.)

Total Carbs

4g (2 Tbsp.)

Dietary Fiber

2g (2 Tbsp.)

Sugars

1g (2 Tbsp.)

Protein

3g (2 Tbsp.)

Calcium

6% (2 Tbsp.)

Iron

2% (2 Tbsp.)

Vitamin C

2% (2 Tbsp.)

Vitamin A

25% (2 Tbsp.)

Ingredients List
  1. 1 bag (9 oz.) coarsely chopped baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
  2. 1 package (8 oz.) cream cheese, softened
  3. 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  4. 1 1/2 cups shredded Monterey Jack cheese or cheddar or Swiss cheese, divided
  5. 1 package Knorr® Vegetable recipe mix
  6. 1 can (14 oz.) artichoke hearts, drained and chopped
  7. 1 can (8 oz.) water chestnuts, drained and chopped
  8. 2 cloves garlic, finely chopped

Directions

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1. Preheat oven to 350°.

2. 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.

3. Bake for 35 minutes or until dip is hot.