Spinach and Artichoke Dip Recipe



  • 1 can (14 oz) artichoke hearts, drained, finely chopped
  • 1 pkg (10 oz) frozen chopped spinach
  • ¾ cup; 100% grated parmesan cheese
  • ¾ cup light mayonnaise
  • ½ cup 2% milk shredded reduced fat mozzarella cheese
  • ⅛ tsp Bickford Garlic Flavor
  • (Add ⅛ tsp Bickford Basil or Rosemary Flavor if desired)



Preheat oven to 350° F. Mix all ingredients until well blended.  Spoon into 9-inch pie plate or small shallow baking dish.  Bake 20 minutes or until heated through.  Serve with reduced fat crackers or assorted cut-up vegetables

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