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Spinach Artichoke Dip

Spinach Artichoke Dip
Makes:
8
Prep Time:
15
minutes
Total Time:
35
minutes
based on
2 reviews

If you are entertaining or looking for quick and tasty appetizer to bring to a pot-luck, this Spinach Artichoke Dip will surely be a hit and best of all it’s a snap to put together.

Read more about this recipe on the Nestlé Kitchens blog.

In this recipe:



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Ingredients:

  • 1/2 MAGGI Chicken Flavor Bouillon Tablet, crumbled
  • 1 tablespoon boiling water
  • 1 package (9 ounces) STOUFFER'S Creamed Spinach, defrosted*
  • 1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
  • 1 can (13.75 ounces) artichoke hearts, drained and chopped
  • 2 cloves garlic, finely chopped
  • Tortilla chips or fresh vegetables

Directions:

PREHEAT oven to 350° F.

COMBINE bouillon and water; mix until bouillon is dissolved.

COMBINE Creamed Spinach, cream cheese, artichoke hearts, garlic and bouillon mixture in small bowl; mix well. Spoon into small casserole dish.

BAKE for 20 minutes or until golden and bubbly. Serve hot with tortilla chips or vegetables.

*DEFROST Creamed Spinach in microwave on MEDIUM (50%) power for 5 to 6 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    pita

    Janet J from

    also goes good with pita chips!

  •  Star(s)

    pretty good

    Jane L from redondo beach, ca

    i like to add 1/2 cup mayo and 1/2 cup parmesan cheese to it.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Spinach Artichoke Dip

    Ingredients

    • 1/2 MAGGI Chicken Flavor Bouillon Tablet, crumbled
    • 1 tablespoon boiling water
    • 1 package (9 ounces) STOUFFER'S Creamed Spinach, defrosted*
    • 1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
    • 1 can (13.75 ounces) artichoke hearts, drained and chopped
    • 2 cloves garlic, finely chopped
    • Tortilla chips or fresh vegetables

     

    Directions

    PREHEAT oven to 350° F.

    COMBINE bouillon and water; mix until bouillon is dissolved.

    COMBINE Creamed Spinach, cream cheese, artichoke hearts, garlic and bouillon mixture in small bowl; mix well. Spoon into small casserole dish.

    BAKE for 20 minutes or until golden and bubbly. Serve hot with tortilla chips or vegetables.

    *DEFROST Creamed Spinach in microwave on MEDIUM (50%) power for 5 to 6 minutes.

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