Name: Cheesy Spinach and Artichoke Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 22 serving(s)
Ingredients: 1 (14 ounce) can artichoke hearts, drained, finely chopped; 1 (10 ounce) package frozen chopped spinach, thawed, drained; 3/4 cup grated parmesan cheese; 2 tablespoons asiago cheese, grated; 3/4 cup light mayonnaise; 1/2 cup shredded reduced fat 2% mozzarella cheese; 1/2 teaspoon garlic powder

7

Recipe by CookingONTheSide

7

People talking

Join In Now Join the conversation!

Cheesy Spinach and Artichoke Dip created by Brooke the Cook in

This recipe is from Kraft and is simple to make. It uses light mayonnaise and reduced-fat cheese.

Ready In:: 30mins
Serves:
Units:

7

People talking

Join In Now Join the conversation!

ingredients

1 (14 ounce) can artichoke hearts, drained, finely chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained
³⁄₄ cup grated parmesan cheese
2 tablespoons asiago cheese, grated
³⁄₄ cup light mayonnaise
¹⁄₂ cup shredded reduced fat 2% mozzarella cheese
¹⁄₂ teaspoon garlic powder

directions

Preheat oven to 350 degrees. Mix all ingredients until well blended.
Spoon into 9-inch pie plate or quiche dish.
Bake 20 minutes or until heated through. Serve with crackers and assorted cut-up fresh vegetables.
Makes 22 servings, 2 T each.
Make-ahead tip: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before ready to serve, increasing the baking time by 5 to 10 minutes to ensure that the dip is heated through.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@CookingONTheSide

Contributor

@CookingONTheSide

Contributor

"This recipe is from Kraft and is simple to make. It uses light mayonnaise and reduced-fat cheese."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by mums the word

11/4/2012

This is a nice recipe but as others have said, it is a bit dry. I took this into consideration and added 2 heaping tbsp of light sour cream but next time I made add yet another tbsp. The taste is very nice and we did enjoy it. I also like that it uses "light" mayo and cheese. Thanks for the recipe!

Reply
review by debarra

3/29/2010

Very good.

Reply
review by senseicheryl

11/2/2008

Yummy! This recipe can also be found on page 29 of the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. I was about to post it and HERE IT IS! Thanks so much Lainey! :-)

Reply
photo by Brooke the Cook in

10/20/2008

Reply
review by Brooke the Cook in

10/20/2008

I liked that this dip was made with items that I regularly have on hand, so would be a great one to make on short notice. I made ahead as directed and it worked out great. I agree with jonesies, it was on the dry side compared to other spinach dips that I've made. I stirred in a bit of cayenne pepper for a little kick and sprinkled some on top for looks. Made for 1-2-3 Hit Wonders game.

Reply