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.
