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Hot Spinach & Artichoke Dip

Prep time 10 mins
Cook time 35 mins
Yield Makes 4 cups dip

Ingredients

  • 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

How to Make It

  1. Preheat oven to 350°.

  2.  

  3. 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.

  4.  

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

  6.  

  7. 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.