Easy Spinach Artichoke Dip Recipe
Comforting and creamy are just some of the words that describe Susanne Nonekowski’s warm Spinach Artichoke Spread. “You may have tasted a similar spread in a restaurant,” she writes from Oak Harbor, Ohio. "Served with crackers or veggies, it's an all-time favorite.”
- 2 cups mayonnaise
- 2 cups grated Parmesan cheese
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 garlic cloves, minced
- 1. In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm. Yield: 5 cups.
1/4 cup: 211 calories, 20g fat (4g saturated fat), 14mg cholesterol, 340mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 5g protein.
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