
Baked Spinach & Artichoke Dip Recipe
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 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
Print1. 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.