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Cheesy Hot Artichoke Spinach Dip

This hot dip is favored by family and friends so it always appears on my party menus. To avoid last-minute fuss, I assemble it the night before and bake it when I need it the next day.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    5 cups

Ingredients

  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 2 packages (10 ounces each) frozen creamed spinach, thawed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Swiss cheese
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • Toasted baguette slices or pita chips

Directions

  • In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic.
  • Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.
  • Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers.
Nutrition Facts
1/4 cup: 106 calories, 7g fat (5g saturated fat), 20mg cholesterol, 302mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.

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