Hot Artichoke and Spinach Dip II

Hot Artichoke and Spinach Dip II

1835
TIFFANY BRENNAN 0

"This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?"

Ingredients

40 m {{adjustedServings}} servings 134 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

1835
  1. 2530 Ratings

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I've tried a few Spinach and Artichoke dips from this site and I've loved them all but this is BY FAR my favorite! It is just perfect, and delicious! I used Sour Cream instead of mayo and it was...

This is another fabulous version of the spinach/artichoke dip. However, I used sour cream instead of mayonnaise - much better! We use a bag of frozen spinach (rather than the boxes or fresh) an...

LOVE IT! I used light cream cheese (16oz instead of just 8oz), jarred minced garlic instead of wasting my time mincing it myself and I used more spinach than called for to ensure this was actual...