Baked Spinach & Artichoke Dip

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This tasty hot spinach & artichoke dip recipe never disappoints. Filled with hearty, leafy spinach, artichoke hearts and savory Monterey Jack cheese.


  • 3/4 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 bag (9 oz.) coarsely chopped baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
  • 1 package (8 oz.) cream cheese, softened
  • 1 1/2 cups shredded Monterey Jack cheese or cheddar or Swiss cheese, divided
  • 1 package Knorr® Vegetable recipe mix
  • 1 can (14 oz.) artichoke hearts, drained and chopped
  • 1 can (8 oz.) water chestnuts, drained and chopped
  • 2 cloves garlic, finely chopped


  1. Preheat oven to 350°F.
  2. Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole or cast-iron skillet, then top with remaining 1/2 cup of cheese.
  3. Bake for 35 minutes or until dip is hot.
  • For Spanakopita Dip substitute 1 cup crumbled feta cheese for the cheddar and omit artichoke hearts. Bake as directed or for Spanakopita cups, spoon into mini phyllo cups and bake 8 minutes or until filling puffs.