Hot Artichoke Spinach Dip Recipe

Hot Artichoke Spinach Dip Recipe photo by Taste of Home

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This hot dip is favored by family and friends so it always appears on my party menus. To avoid last-minute fuss, I assemble it the night before and bake it when I need it the next day.

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Hot Artichoke Spinach Dip Recipe

Prep: 20 min. Bake: 30 min.

Yield: 20 Servings

20 30 50

Ingredients

1/2 cup chopped green onions
2 tablespoons butter
4 ounces cream cheese, softened
2 packages (10 ounces each) frozen creamed spinach, thawed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon Cajun seasoning
1/2 teaspoon minced fresh thyme
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/4 cup grated Parmesan cheese
Toasted baguette slices or pita chips

Directions

In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic.
Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.
Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 5 cups.

Nutritional Facts 1/4 cup (calculated without baguette slices or pita chips) equals 106 calories, 7 g fat (5 g saturated fat), 20 mg cholesterol, 302 mg sodium, 5 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Hot Artichoke Spinach Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p31