Hot Spinach & Artichoke Dip
Nutritional Information
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Nutritional Information
| Serving Size 2 Tbsp. | |
| Amount Per Serving | |
| Calories | 90 |
| Calories from Fat | 70 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 15 mg |
| Sodium | 210 mg |
| Total Carbs | 4 g |
| Dietary Fiber | 2 g |
| Sugars | 1 g |
| Protein | 3 g |
| Vitamin A | 25 % |
| Vitamin C | 2 % |
| Calcium | 6 % |
| Iron | 2 % |
- Makes 4 cups
- Preparation Time10 min
- Cooking Time35 min
Ingredients
- 1 package (10 oz./300 g) frozen chopped spinach, thawed and squeezed dry
- 1 package (8 oz.) cream cheese, soften
- 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 1/2 cups Monterey Jack cheese [or cheddar or Swiss cheese](about 6 oz.)
- 1 package Knorr® Vegetable recipe mix
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 can (240 mL.) water chestnuts, drained and chopped
- 2 cloves garlic
Directions
- Preheat oven to 350°.
- 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.
- Bake for 35 minutes or until dip is hot. Dip, dip hooray!
- 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.
