Artichoke and spinach dip baked with cheese
Artichoke and spinach dip should be creamy enough to scoop, without a puddle of water around the edges. Cook and squeeze the spinach before mixing it with the other ingredients; canned artichokes also need draining.
This is Knorr’s vegetable-mix version of the hot dip. The mix supplies seasoning, so taste the finished dish before adding extra salt.
The topping is only part of the texture: excess water in the spinach will thin the whole bowl. The source lists cheese by cups and also displays an inconsistent weight conversion; this recipe uses the cup quantity.
Milk and egg ingredients are present, and the seasoning mix may add other allergens. Keep serving utensils separate from those used during preparation.
Ingredients
Step 1
Heat the oven to 350°F. Cook frozen spinach according to its package, then cool enough to handle and squeeze out excess liquid. Drain and chop the canned vegetables.
Step 2
Mix spinach with cream cheese, mayonnaise, recipe mix,1 cup shredded cheese, artichokes, water chestnuts and garlic. Break up pockets of cream cheese.
Step 3
Spread into a 2-quart casserole and distribute the remaining½cup cheese over the top.
Step 4
Bake about 35 minutes, until thoroughly hot and the top has melted and browned lightly. The assembled casserole should reach 165°F/74 °C in the center. Serve hot with suitable crackers or vegetables.
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