Dips - Baked Spinach Artichoke Dip

Can be made and refrigerated up to 24 hours ahead of time. Then bake as directed.

Dips - Baked Spinach Artichoke Dip
Dips - Baked Spinach Artichoke Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (8-oz.) package cream cheese, softened

  • 1/4

    cup mayonnaise

  • 1/4

    cup grated Parmesan cheese

  • 1/4

    cup grated Romano cheese

  • 1

    clove garlic, peeled and minced

  • 1/2

    teaspoon dried basil

  • 1/4

    teaspoon garlic salt

  • Salt and pepper to taste

  • 1

    (14-oz.) can artichoke hearts, drained and chopped

  • 1/2

    cup frozen chopped spinach, thawed and drained

  • 1/4

    cup shredded mozzarella cheese

Directions

Preheat oven to 350°F (175°C). Lightly grease a small baking dish. 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. Transfer the mixture to a casserole dish. Top with mozzarella cheese. Bake in the pre-heated oven 25 minutes, until bubbly and lightly browned. Serve with garlic pita wedges (recipe on main page), bagel chips, or crackers.

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