Hot Spinach-Artichoke Dip

Photo: MaryannWimberly

This recipe was in a magazine ad for Easy-Off.

Yield: 1 serving
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  • 1 tablespoon(s) Light butter
  • 1 cup(s) Onion Finely chopped
  • 2 clove(s) Garlic Minced
  • 1 package(s) (10 ounce) frozen chopped spinach thawed, drained, and squeezed dry
  • 1 can(s) (8 ounce) sliced water chestnuts Drained and coarsely chopped
  • 1 can(s) (14 ounce) quartered artichoke hearts Drained and coarsely chopped
  • 1 block(s) (8 ounce) 1/3 less-fat cream cheese Softened
  • 1 carton(s) (8 ounce) reduced fat sour cream
  • 1 cup(s) (4 ounces) per-shredded, reduced-fat Cheddar cheese Divided
  • 1 teaspoon(s) hot sauce
  • 1/2 teaspoon(s) Salt
  • 1/4 teaspoon(s) Pepper
  • Cooking spray


  1. Preheat oven to 350 degrees. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1/2 cup Cheddar cheese, and next 3 ingredients.

  2. Spoon into an 11x7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup Cheddar cheese. Bake at 350 degrees for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips.
October 2012

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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