Hot Spinach & Artichoke Dip

Makes 4 cups dip


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1 package (10 oz.) frozen chopped spinach, thawed 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, Cheddar or Swiss cheese (about 6 oz.)
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


Prep: 10 Minutes
Cook: 35 Minutes

Preheat oven to 350°.


Combine all ingredients except 1/2 cup of cheddar cheese. Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.


Bake for 35 minutes or until dip is hot. Dip, dip hooray!


Spanakopita Dip: Substitute feta cheese for the cheddar and omit artichoke hearts. Spoon into mini phyllo cups and bake 8 minutes or until filling puffs.

Created date

November 2011