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Spinach Artichoke Dip

 Spinach Artichoke Dip
“I entertain a lot and this crowd-pleasing dip is fast and fabulous!” writes Suzanne Zick from Maiden, North Carolina. With its rich flavor, no one will ever guess it was made in a microwave!
28 ServingsPrep/Total Time: 25 min.


  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 4 ounces cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese
  • Assorted crackers


  • Cook spinach according to package directions for microwave; drain and
  • squeeze dry. Set aside. Place onion and butter in a small
  • microwave-safe bowl. Cover and microwave at 70% power for 2-3
  • minutes or until onion is tender, stirring once; set aside.
  • In a large bowl, beat cream cheese and whipping cream until smooth.
  • Fold in the spinach, artichokes, cheeses, cayenne, pepper and onion
  • mixture.
  • Transfer to a greased 9-in. microwave-safe pie plate. Sprinkle with

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Spinach Artichoke Dip (continued)

Directions (continued)

  • Parmesan cheese. Microwave, uncovered, on high for 4-5 minutes or
  • until bubbly. Serve with crackers. Yield: about 3-1/2 cups.
Nutritional Facts: 1 serving (2 tablespoons) equals 67 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 120 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.