Spinach, Artichoke and Dill Dip

Name: Spinach, Artichoke and Dill Dip
Prep time: 10 min
Cook time: 30 min
Yield: 30
Cuisine: American,
Ingredients: 1 tbsp vegetable oil; 1 medium onion chopped; 2 packages (6 ounces each) baby spinach leaves coarsely chopped; 1 can (14 oz) artichoke hearts drained and chopped; 1 package (8 oz) cream cheese softened; 1/2 cup grated Parmesan cheese; 1 1/2 tsps McCormick® Dill Weed; 1 1/2 tsps McCormick® Oregano Leaves; 3/4 tsp McCormick® Black Pepper, Ground; 3/4 tsp salt; 1/4 tsp McCormick® Garlic Powder

Learn how to make artichoke dip with our delicious recipe using fresh spinach, cream cheese, artichoke hearts, dill, and Parmesan cheese. Whether its for a party, potluck, or game day appetizer—this artichoke and spinach dip will not disappoint!

10m

PREP TIME

30m

COOK TIME

56

CALORIES

11

INGREDIENTS

Servings: 30 (2 tablespoons)

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
2 packages (6 ounces each) baby spinach leaves, coarsely chopped
1 can (14 ounces) artichoke hearts, drained and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
1 1/2 teaspoons McCormick® Dill Weed
1 1/2 teaspoons McCormick® Oregano Leaves
3/4 teaspoon McCormick® Pure Ground Black Pepper
3/4 teaspoon salt
1/4 teaspoon McCormick® Garlic Powder

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add spinach in 2 batches; cook and stir until almost wilted.
2 Mix remaining ingredients in large bowl until well blended. Add spinach mixture; mix well. Spoon into 2-quart baking dish.
3 Bake 20 to 25 minutes or until heated through and edges are bubbly. Let stand 1 minute; stir. Serve with vegetable dippers and assorted crackers or sliced French bread.