Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Dump Spinach and Artichoke Dip from Frozen
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- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 382
- Total Fat
- 33 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 76 mg
- Sodium
- 481 mg
This is the easiest spinach artichoke dip you’ll ever make! Everything goes into a baking dish and straight into the oven all at once—even the frozen spinach and artichokes. We like to finish the dish with a sprinkle of panko and a quick run under the broiler for a crispy top. But you can skip it if you’re short on time. Serve this with sturdy chips or baguette slices for dipping.
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 382
- Total Fat
- 33 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 76 mg
- Sodium
- 481 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
- Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.
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