Spinach and Artichoke Dip recipe
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1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 ½ cups shredded Monterey Jack cheese
Nutrition Info
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559.4 calories
carbohydrate: 11.1 g
cholesterol: 70.5 mg
fat: 48.4 g
fiber: 3.7 g
protein: 22.3 g
saturatedFat: 16.2 g
servingSize: -
sodium: 1147.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -
Directions Spinach and Artichoke Dip
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.