Cheesy Spinach and Artichoke Dip Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - 14 oz. artichoke hearts, drained, finely chopped
  • 1 packages - 10 oz. frozen chopped spinach, thawed, drained
  • 3/4 cups - Kraft 100% grated parmesan cheese
  • 3/4 cups - Kraft Mayo Light Mayonnaise
  • 1/2 cups - Kraft 2% milk shredded reduced fat mozzarella cheese
  • 1/2 teaspoons - garlic powder
  • - assorted crackers and fresh vegetables, for serving with
  • Directions:

    Preheat oven to 350 degrees F. Mix all ingredients until well blended.

    Spoon into a 9-inch pie plate or quiche dish.

    Bake for 20 minutes or until heated through. Serve with Triscuit reduced fat crackers and assorted cut-up fresh vegetables.

    Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before guests arrive, increasing the baking time by 5 to 10 minutes to ensure the dip is heated through.

    Brief Description

    Delicious dip with all the flavor of the restaurant version and so simple to make.

    Main Ingredient:

    artichoke hearts

    Category:  Hot dips

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 20 min


    Serving size: 2 tablespoons

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    Posted On:

    August 4, 2016

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