Ingredients
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1 (9 oz) bag baby spinach leaves, coarsely chopped or 1 (10 oz) box frozen chopped spinach, cooked, cooled, and squeezed dry
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1 (8 oz) pkg reduced-fat cream cheese or dairy-free cream cheese, softened
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3/4 cup Hellmann's ® Olive Oil Mayonnaise (or Hellmann's® Avocado Oil or Plant-Based Mayo)
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1 1/2 cups reduced-fat shredded Monterey Jack cheese or mozzarella cheese, divided
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1 pkg Knorr ® Vegetable Recipe Mix
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1 (14 oz) can artichoke hearts, drained
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1 (8 oz) can water chestnuts, drained
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2 cloves garlic, finely chopped
Steps
1
Preheat oven to 350°F.
2
In a bowl, combine all ingredients except ½ cup of the shredded cheese.
3
Spoon the mixture into a 2-quart casserole dish or cast iron skillet, then top with the remaining ½ cup of cheese.
4
Bake for 35 minutes or until dip is hot and cheese is bubbly.
Comments
Recipe provided by Hellmann's® and Knorr®