cheesy spinach and artichoke dip

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

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90 Pinches 2 Photos

Club Recipes

The Villages, FL

Updated on Jan 22, 2013

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

Rate

prep time 10 Min

cook time 20 Min

method ---

yield

Ingredients

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

How To Make cheesy spinach and artichoke dip

Step 1

Heat ovemn to 350. Combine ingredients. Spoon into 9 inch quiche pan or pie plate. Bake 20 minutes until heated through.

Step 2

Serving suggestions: Serve triscuit hint of salt crackers and assorted cut-up vegetables.
Step 3

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
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