1 bag (9 oz.) baby spinach leaves or 1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 1/2 cups shredded Monterey Jack cheese or cheddar or Swiss cheese, divided
1 package Knorr® Vegetable recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
1 can (8 oz.) water chestnuts, drained and chopped
2 cloves garlic, finely chopped
Preheat oven to 350°.
Combine all the ingredients except 1/2 cup cheese. Spoon into a two-quart casserole, and top with remaining 1/2 cup of cheese.
Bake for about 35 minutes until dip is hot.
Substitute feta cheese for the cheddar then omit artichoke hearts. Spoon into mini phyllo cups and bake for 8 minutes until filling puffs.
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