Double down on the deliciousness by combining two crowd favorites—spinach dip and artichoke dip—to make one crowd-pleasing appetizer.
What You Need
Original recipe yields 44 servings
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/4 cup chopped roasted red pepper s
1 clove garlic, minced
1/2 tsp. dried Italian seasoning
44 cocktail rye bread slices
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Let's Make It
Heat oven to 350°F.
Combine all ingredients except bread; spread onto bread slices.
Bake 10 min. or until heated through.
Substitute 1/2 tsp. garlic powder for the minced garlic.
Artichoke mixture can be prepared ahead of time. Refrigerate up to 8 hours before spreading onto bread slices and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.