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Spinach and Artichoke Dip
Recipe Courtesy of Reasor's
  • 2 cans (14 oz.) Artichoke Hearts, drained, coarse chopped
  • 1 tablespoon Olive Oil
  • 3 Bunches Fresh Spinach or Two Bags Already Cleaned and Washed
  • 9 ounces Kraft Shredded Parmesan Cheese
  • 6 ounces Kraft Mayonnaise
  • 8 ounces Sour Cream
  • 1 pound Philadelphia Cream Cheese
  • 1/2 teaspoon Garlic Powder

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  1. Coarsely chop spinach and sauté in large frying pan with olive oil until soft.
  2. Mix all ingredients together and transfer to microwave safe dish.
  3. Heat in microwave for one minute stirring occasionally.
  4. Serve with Stacy's Naked Pita Chips and fresh cut vegetables
Servings: 6
Notes: Can also be served cold. For a savory twist, cook and crumble Redbud Farms bacon and stir into dip.