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Hot Spinach & Artichoke Dip

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Filled with hearty, leafy spinach, artichoke hearts and savory Monterey Jack cheese, this tasty hot spinach & artichoke dip recipe never disappoints.
  • 1 bag (9 oz.) 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

Nutritional information

 

Amount per serving

Calories90
Calories from Fat70
Total Fat8g
Saturated Fat3g
Trans Fat0g
Cholesterol15mg
Sodium210mg
Total Carbs4g
Dietary Fiber2g
Sugars1g
Protein3g
Calcium6%
Iron2%
Vitamin C2%
Vitamin A25%
  • 1 Preheat oven to 350°.
  • 2 Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.
  • 3 Bake for 35 minutes or until dip is hot.
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.