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Artichoke Spinach Spread

(8 Votes)
Updated December 21, 2016
Artichoke Spinach Spread
3 cups
30 Min

With our recipe for Artichoke Spinach Spread you won't have to wait until you can make it to a restaurant. You can make this appetizer classic right at home! So grab the chips, and get the whole family excited about diggin' in.

What You'll Need:
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1 (14-ounce) can artichoke hearts, drained and chopped
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 1-quart casserole dish with cooking spray.
  2. In a medium bowl, combine all ingredients except artichoke hearts; beat until well blended. Stir in artichoke hearts, then spoon into casserole dish.
  3. Bake 30 to 35 minutes, or until heated through and edges are golden. Serve immediately.

For smaller gatherings, divide the uncooked mixture into smaller casserole dishes, wrap them well, and keep them on hand in the freezer. That way, you can always heat up a treat for last-minute guests. Watching your waistline but still want to indulge? Use light mayo and cream cheese, and serve with veggie sticks or our light, homemade Garlic Pita Crisps for a guilt-free party-starter!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Guests on Christmas eve did not go back for seconds. The complaint was the spinach was not cooked enough. next time I will cook and squeeze dry the spinach first. had to discard most of it as I didn't like the raw spinach either.

Made this for a party and it was the first thing to go. Everyone loved it. I think the cayenne pepper adds a subtle flavor that makes it a little different from the typical artichoke-spinach dip.

IF it doesn't have fat in it its not worth eating

if you put this in smaller containers and freeze, do you defrost before baking and at what temp for how long.

Now all I have to do is save the recipes. I had an idiopathic brain aneurysm...have to refigure this out EVERY time & no, I don't have a printer.

Well you have Parmesan cheese, mayo and cream cheese! My guess would be that it isn't figure friendly. You could substitute reduced fat cream cheese and olive oil mayo and cut back on the Parm for a reduced calorie recipe. With these type of recipes all you really need to do is look at the ingredients and you know whether it is high in calories and then just substitute ingredients to suit your needs :)

The receipe looks good. I'm going to try your lowfat version and add it to rice as a main entree. I'll add asiago or fontinella for a bolder cheesey flavor too. Not as much needed helps cut the calories.

I like the recipe but I would like to know the calorie count if you have that information. Everyone is watching their weight nowadays and having the calories on all the recipes would be a huge help on staying healthy and fit.


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