Cheesy Spinach and Artichoke Dip

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:

ingredients

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.
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"This recipe is from Kraft and is simple to make. It uses light mayonnaise and reduced-fat cheese."
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  1. mums the word
    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
  2. debarra
    Very good.
    Reply
  3. senseicheryl
    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
  4. Brooke the Cook in
    Cheesy Spinach and Artichoke Dip Created by Brooke the Cook in
    Reply
  5. Brooke the Cook in
    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
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