Cheesy Spinach Artichoke Dip

Recipe

Appetizer
Cheesy Spinach Artichoke Dip

Primary Media

Red bowl filled with spinach and artichoke dip

User Rating

3.63 out of 5 stars
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54 ratings

Recipe Data

28
Servings
18min
Prep
2hr18min
Total

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Description

Although it's rare to have leftovers of this dip, if you do, it makes a mean sandwich spread or pizza sauce. 

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Servings and Ingredients

Ingredients
Serves 28
QuantityIngredientAdd
1 (8 oz.) pkg. frozen artichoke hearts
1 tbsp. Hy-Vee butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 (6 oz.) pkg. fresh baby spinach, coarsely chopped
2 (8 oz each) pkg Hy-Vee 1/3-less-fat cream cheese, at room temperature, cubed
1 (6 oz) pkg Hy-Vee finely shredded Parmesan cheese
½ c. light mayonnaise
¼ tsp. Hy-Vee cayenne pepper
¼ tsp. Hy-Vee salt
Toasted baguette slices, optional
red bell pepper strips, optional
Belgian endive leaves, optional

Things To Grab

  • Colander
  • Large skillet
  • 1 1/2-quart slow-cooker

Directions

  1. Prepare artichoke hearts according to package directions. Drain well and cool. Coarsely chop and set aside.
  2. Melt butter in a large skillet over medium-high heat. Add onion and cook for 3 minutes. Stir in garlic and spinach. Cook and stir for an additional 5 minutes or until spinach is wilted and onions are soft. Remove from heat.
  3. Stir in artichoke hearts, cream cheese, Parmesan cheese, mayonnaise, cayenne and salt. Spoon into a 1-1/2-quart slow-cooker. Cover and cook on LOW for 2 hours or until cheese is bubbly. Stir before serving.

  4. If desired, serve with toasted baguette slices, red bell pepper strips or Belgian endive leaves.
  5. *If not serving immediately, keep dip warm for up to 2 hours on WARM.

Nutrition facts

Servings

90 Calories per serving
2 tablespoons

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 220mg
  • Total Carbohydrates: 3g
  • Protein: 4g

Daily Values

0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 8%

Recipe Source:

Hy-Vee Seasons Holiday 2009, Hy-Vee weekly ad from the week of December 23, 2015.