April 13, 2012
There are some dishes that truly are guilty pleasures. You know the ones. They lure you in with their addictive deliciousness, even though you know once that bite passes your lips it will likely sit on your hips forever.
Knowing this, you don’t even care.
This dish is one of my guilty pleasures. Filled with cream cheese, mayonnaise, cheeses galore…oh yeah, there’s a teensy bit of spinach and artichoke in there too. So that’s healthy….right?
Baked to warm, gooey perfection, this dip will win you friends. I made this for our Easter dinner along with the Pineapple Coffee Cake, and it was quickly gobbled up. It really is simple to throw together, and can be made up ahead and then just thrown in the oven when you’re ready to
Spinach Artichoke Dip
Serves 8-10 Printable Recipe
1 package (8 oz) cream cheese, softened
1 cup mayonnaise
1 package Knors home style vegetable soup & dip mix
1 package (10 oz) frozen chopped spinach, thawed and WELL drained
1 can (14 oz) artichoke hearts, drained and coarsely chopped
2 packages (12 oz each) Parmesan/Mozzarella cheese
pinch of minced garlic (optional)
In a medium size bowl, combine cream cheese, mayo & Knors dip mix. Stir in the drained spinach, artichoke hearts and 1 1/2 packages (3 cups) of the cheese. Spread mixture in 9 x 12 baking dish, sprinkle with remainder of cheese. Bake at 350 for 30 minutes or until lightly browned at edges. Serve with tortilla chips or crackers.