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22 servings, 2 Tbsp. each
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Substitute 1 env. (0.7 oz.) GOOD SEASONS Italian Salad Dressing Mix for the garlic powder.
Substitute 1 cup chopped mushrooms for the artichokes.
This made-over version of the popular artichoke dip uses 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular KRAFT Real Mayo Mayonnaise, and a blend of Parmesan and mozzarella cheeses instead of the 2 cups mozzarella used in the original recipe. These simple tweaks save over 50 calories and 5.5g of fat per serving when compared to the traditional artichoke dip.
This tasty appetizer serves up an excellent source of vitamin A from the spinach.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
LOVED this, but made a few tweaks: I don't care for light mayo or grated parmesan (too "powdery") so I used real mayo and shredded parmesan which I finely chopped. After cooking, I served it in a single-serve (3 cup) crockpot to keep it warm. The result was a warm creamy dip, which in fact, had a little bit of "grease" - probably from the mayo. I just stirred it back into the dip. I served it with homemade "tortilla" crackers: use cookie cutters in the shape you want (I've used Christmas trees & stars & rounds), sprinkle lightly with chili powder, bake at 350F for 10-12 minutes. YUMMM!!!!
I have been ****** this spinach dip for Christmas for the last 8 years! It is a family favorite!