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
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
Ingredients 30 (2 tablespoons) Servings
- 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
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.
NUTRITION INFORMATION
(per Serving)
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