Cheesy Spinach and Artichoke Dip

Club Recipes


This Kraft recipe was prepared by Ruth Norris at our January, 2013, recipe.

pinch tips: How to Wash Fruits & Vegetables




10 Min


20 Min


14 oz
can artichoke hearts, drained, finely chopped
10 oz
frozen chopped spinach, thawed, well drained
3/4 c
kraft grated parmesan cheese
3/4 c
kraft light mayo reduced fat mayonnaise
1/2 c
kraft 2% milk shredded mozzarella cheese
1/2 tsp
garlic powder

Directions Step-By-Step

Heat ovemn to 350. Combine ingredients. Spoon into 9 inch quiche pan or pie plate. Bake 20 minutes until heated through.
Serving suggestions: Serve triscuit hint of salt crackers and assorted cut-up vegetables.
Makeover Savings

This made-over version of the popular artichoke dip uses 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular KRAFT Real Mayo Mayonnaise, and a blend of Parmesan and mozzarella cheeses instead of the 2 cups mozzarella used in the original recipe. These simple tweaks save over 50 calories and 5.5 grams of fat per serving when compared to the traditional artichoke dip

About this Recipe

Course/Dish: Vegetable Appetizers