Hot Cheesy Spinach &amp; Artichoke Dip

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 package (8 ounces) cream cheese, softened

¾ cup HELLMANN'S or BEST FOODS Real Mayonnaise

1 ½ cups shredded cheddar or Monterey Jack cheese (about 6 ounces)

1 package KNORR Vegetable Recipe Mix

1 can (14 ounces) artichoke hearts, drained and chopped

1 can (8 ounces) water chestnuts, drained and chopped

2 cloves garlic, finely chopped

Preheat oven to 350°F.
In medium bowl, combine all ingredients except ½ cup cheddar cheese. Spoon into 2-quart casserole, then top with remaining ½ cup cheddar cheese.
Bake 35 minutes or until heated through. Serve, if desired, with toasted French baguette rounds, sliced garlic bread, corn or tortilla chips or vegetable dippers.
SPANAKOPITA DIP: substitute feta cheese for the cheddar and eliminate the artichoke hearts. Spoon into mini phyllo cups and bake 8 minutes or until filling puffs.

Course🍤Appetizer

Diets...

Category🫕Dip

Cuisine🇺🇸American

Occasions🎊Party

SeasonVaries

DifficultyEasy ⏰ 30m