Cheesy Hot Artichoke Spinach Dip Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 20
- 1 garlic clove minced
- 1 tablespoon worcestershire sauce
- 1/2 cup chopped green onions
- 2 tablespoons butter
- 1/4 cup grated parmesan cheese
- 4 ounces cream cheese softened
- 1/2 teaspoon cajun seasoning
- 1/2 teaspoon hot pepper sauce
- 1 cup (4 ounces) shredded swiss cheese
- 2 packages (10 ounces each) frozen creamed spinach thawed
- 1 can (14 ounces) water-packed artichoke hearts rinsed, drained and chopped
- 1 cup (4 ounces) shredded monterey jack cheese
- 1/2 teaspoon minced fresh thyme
- toasted baguette slices or pita chips
- Carbohydrate 0.626671680897328 g
- Cholesterol 9.8372075840089 mg
- Fat 3.27703640510899 g
- Fiber 0.0876256249291359 g
- Protein 0.643001781776328 g
- Saturated Fat 1.93254197474062 g
- Serving Size 1 1 serving (11g)
- Sodium 45.1615501127794 mg
- Sugar 0.539046055968192 g
- Trans Fat 0.370323185012648 g
- Calories 34 calories
Directions In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350degrees for 25-30 minutes or until bubbly around the edges. Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 5 cups. Originally published as Hot Artichoke Spinach Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p31 Print Add to Recipe Box Email a Friend
