Hot and Cheesy Spinach and Artichoke Dip

This spinach dip is always a hit. People request it at almost every gathering we have. And the best part is that it is so incredibly fast and easy.




3 artichoke hearts, finely chopped 2 packages (10oz.) frozen chopped spinach, thawed and drained 3 cups shredded Italian blend of cheese (I like Sargento's 6 cheese: Mozzarella, Provolone, Parmesan, Fontina, Romano, and Asiago) 1 cup grated parmesan cheese ½ cup light Mayonnaise ½ teaspoon. garlic powder Dash of ground red pepper

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Preheat oven to 350°. Mix all ingredients together until well blended. Spoon mixture into a pie plate. Bake approx. 20 minutes, or until heated through and cheese is completely melted. Serve with tortilla chips or toasted whole wheat chips. ***Note: if you don't want the cheese on top to brown slightly, you can cover the dish with aluminum foil before baking.