Easy Spinach Artichoke Dip
Yield
20 servingsPrep
15 minCook
30 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
10 | ounces |
spinach, frozen
(thawed and drained) chopped |
|
21 | ounces |
artichoke hearts
1 1/2 cans |
|
10 | ounces |
alfredo sauce
|
* |
1 | cup |
mozzarella cheese
shredded |
* |
⅓ | cup |
Parmesan cheese
|
|
4 | ounces |
cream cheese
softened |
|
water chestnuts
optional |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
289 | ml/g |
spinach, frozen
(thawed and drained) chopped |
|
606.9 | ml/g |
artichoke hearts
1 1/2 cans |
|
289 | ml/g |
alfredo sauce
|
* |
237 | ml |
mozzarella cheese
shredded |
* |
79 | ml |
Parmesan cheese
|
|
115.6 | ml/g |
cream cheese
softened |
|
0 |
water chestnuts
optional |
* |
Directions
Preheat oven to 350℉ (180℃). Mix all ingredients thoroughly.
Place in an 8x8 dish. Cover and back for 30 minutes. Let cool for 10 minutes.
Serve warm.