Pico Spinach Artichoke Dip recipe

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Ingredients

cooking spray
1 (8 ounce) package light cream cheese, softened
1 (3 ounce) package light cream cheese, softened
½ cup light mayonnaise
1 (14 ounce) can artichoke hearts, drained and chopped
12 ounces pico de gallo
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese
½ cup grated Romano cheese
1 tablespoon chopped garlic

Nutrition Info

233.4 calories
carbohydrate: 11 g
cholesterol: 39.2 mg
fat: 15.4 g
fiber: 2.1 g
protein: 10.9 g
saturatedFat: 7.2 g
servingSize: -
sodium: 812.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with cooking spray.

  2. Mix both packages of cream cheese and mayonnaise together in a bowl until smooth. Fold in artichoke hearts, pico de gallo, spinach, Parmesan cheese, Romano cheese, and garlic.

  3. Spread cream cheese mixture in the prepared baking dish. Cover with aluminum foil.

  4. Bake in the preheated oven until hot and bubbly, about 20 minutes.

Recipe Yield

8 servings

Recipe Note

Excellent hot dip. Serve with tortilla chips or pita chips.

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