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Cheesy Spinach and Artichoke Dip

Cheesy Spinach and Artichoke Dip recipe
average rating

3.5 11
rate/review
prep time
10 min
total time
30 min
makes
22 servings, 2 Tbsp. (30 mL) dip and 4 crackers (18 g) each
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What You Need

1 can (14 fl oz/240 mL) artichoke hearts, drained, finely chopped
1 pkg. (300 g) frozen chopped spinach, thawed, drained
3/4 cup Kraft 100% Parmesan Light Grated Cheese
3/4 cup Miracle Whip Calorie-Wise Spread
1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
1/2 tsp. garlic powder
Triscuit 100% Whole Grain Crackers

Make It

HEAT oven to 350°F.

MIX all ingredients except crackers; spoon into 9-inch pie plate.

BAKE 20 min. or until heated through.

SERVE with crackers.

kraft kitchens tips

Serving Suggestion
Serve with assorted cut-up fresh vegetables.
Spinach and Mushroom Dip
Substitute 1 cup chopped mushrooms for the artichoke hearts.
Make Ahead
This flavourful dip can be prepped in advance. Mix ingredients as directed; refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 25 to 30 min. or until heated through.
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