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Baked Spinach & Artichoke Dip Recipe
A party favorite, our Baked Spinach & Artichoke Dip with Mayo Recipe will add heaps of flavor to your fall gatherings or tailgate parties.
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 90.0 |
| Total Carbohydrates (g) | 4.0 g |
| Fibre (g) | 2.0 g |
| Sodium (mg) | 210.0 mg |
| Fat (g) | 8.0 g |
| Saturated Fat (g) | 3.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 15.0 mg |
| Iron (mg) | 2.0 % |
| Vitamin A | 25.0 % |
| Vitamin B12 | |
| Vitamin C | 2.0 % |
| Calcium (mg) | 6.0 % |
| Sugar (g) | 1.0 g |
| Protein (g) | 3.0 g |
-
4 People
Servings
-
10 Mins
Prep Time
-
35 Mins
Cooking Time
-
45 Mins
Ready In
Ingredients
- 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
Made With
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.
Chef's Tip
Tip: For Spanakopita Dip substitute 1 cup crumbled feta cheese for the cheddar and omit artichoke hearts. Bake as directed. For Spanakopita cups, spoon into mini phyllo cups and bake 8 minutes or until filling puffs.
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