Cheesy Spinach and Artichoke Dip |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 22 |
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This recipe is from Kraft and is simple to make. It uses light mayonnaise and reduced-fat cheese. 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:
1. Preheat oven to 350 degrees. Mix all ingredients until well blended.
2. Spoon into 9-inch pie plate or quiche dish.
3. Bake 20 minutes or until heated through. Serve with crackers and assorted cut-up fresh vegetables.
4. Makes 22 servings, 2 T each.
5. 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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