Hot Spinach Artichoke Dip Recipe

Get you family to eat their vegetables while snacking.  This Hot Spinach Artichoke Dip is full of spinach!  It tastes so good even the kids will be begging for more!

My daughter is really good about eating vegetables.  Her favorite food is artichokes and has been since she was 2 years old.  Spinach . . . not so much.

Much like her appetizer-loving-mom she will eat anything as long as it is transformed into a dip.  I doubled up the Birds Eye Frozen Spinach to make this dip more about the vegetables than the creamy base.  I also added artichoke hearts to guarantee that my daughter would love this dip recipe.

And it worked.  She ate a serving of Hot Spinach Artichoke Dip and asked for more!

I was able to get my 4 year old to eat her spinach.  I ate my spinach too!

Birds Eye has partnered with Melissa d’Arabian {host of The Picky Eaters Project} to help get children to eat more vegetables, one bite at a time.

Birds Eye continues to make eating more vegetables a reality with over 40 unique vegetable blends year round at affordable prices.

This Hot Spinach Artichoke Dip is simple to make.  Just thaw and drain spinach completely.  Mix up the ingredients and top with cheese.  Bake until hot and bubbly.

Serve with crackers, bread, pita chips or even carrot sticks.  {ehem} I could eat it with a spoon!

Perfect for a game day or holiday appetizer.  This dip is sure to be a hit!

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Hot Spinach Artichoke Dip

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Ingredients

• 20 ounces Frozen Chopped Spinach - thawed and drained*
• 6 ounces Frozen Artichoke Hearts - thawed, drained & chopped
• 4 ounces Cream Cheese - softened
• 1/2 Cup Plain Greek Yogurt
• 1/2 Cup Mayonnaise
• 1/2 teaspoon Cracked Pepper
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 2 teaspoons Fresh Ground Horseradish, optional
• 1½ Cups Shredded Italian Cheese Blend, divided

Instructions

1. Preheat oven to 350°F
2. Thoroughly mix all ingredients together reserving 1/2 cup shredded cheese.
3. Transfer to a 32oz baking dish. Top with remaining cheese.
4. Bake for 30-35 minutes or until lightly browned and bubbling on top.

Notes

Drain spinach using a mesh strainer. Then transfer to paper towels to remove any remaining liquid. For a creamier dip, only use 10 ounces of spinach.
Recipe yields 3½ cups.

Dip into your veggies! #ILikeVeggies

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