Comida Kraft
Recipe Box

Cheesy Spinach and Artichoke Dip

(767) 620 Reviews
Prep Time
Total Time

22 servings, 2 Tbsp. each

This restaurant-inspired dip has all the richness and flavor of your favorite appetizer on the menu. Plus, you'll feel good about serving up vitamin A-rich spinach.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine ingredients.
  • Spoon into 9-inch quiche dish or pie plate.
  • Bake 20 min. or until heated through.

Special Extra

Substitute 1 env. (0.7 oz.) GOOD SEASONS Italian Salad Dressing Mix for the garlic powder.

Awesome Spinach and Mushroom Dip

Substitute 1 cup chopped mushrooms for the artichokes.

Makeover - How We Did It

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.


  • 22 servings, 2 Tbsp. each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1-1/2 Fat

Nutrition Bonus

This tasty appetizer serves up an excellent source of vitamin A from the spinach.

Nutritional Information

Serving Size 22 servings, 2 Tbsp. each
Calories 60
Total fat 4g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 180mg
Carbohydrate 3g
Dietary fiber 1g
Sugars 1g
Protein 3g
% Daily Value
Vitamin A 35 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

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  • FrannieV |

    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!!!!

  • KPW7707 |

    I have been ****** this spinach dip for Christmas for the last 8 years! It is a family favorite!

  • KPW7707 |

    I have been ****** this spinach dip for Christmas for the last 8 years! It is a family favorite!