Four-Cheese Spinach & Artichoke Dip
Four-Cheese Spinach & Artichoke Dip
Directions
- Preheat oven to 375⁰F. In a mixing bowl thoroughly mix together the Philadelphia Brand Cream Cheese, Kraft Deluxe Mayonnaise, sour cream, milk, onion, garlic, feta and mozzarella cheeses, Heinz Red Wine Vinegar, sea salt and red crushed pepper.
- Add artichoke hearts and spinach, thoroughly combine. Spoon mixture into a low profile glass or ceramic baking dish sprayed with non-stick spray.
- Sprinkle the top with Parmagiano Reggiano and paprika. Bake for 15 - 18 minutes or until cheese is bubbly and golden brown. Serve with homemade tortilla chips, toasted pita wedges, mini toasted bread sticks, or toasted baguette slices
Ingredients
- 8 oz Kraft® Philadelphia Original Cream Cheese, softened
- 1 1/2 cup Kraft® Deluxe Mayonnaise
- 1 cuip sour cream
- 1/2 cup milk, whole
- 1/2 cup onion, minced
- 3 cloves garlic, minced
- 1/2 cup cheese crumbles, feta
- 1/2 cup cheese, mozzarella, shredded
- 1/4 cup shredded aged white cheddar cheese
- 1 tbsp Heinz® Red Wine Vinegar
- 1/2 tsp sea salt
- 1/4 tsp red pepper, flakes, crushed
- 2 cups Artichoke Hearts, canned, drained, rough chopped
- 1 1/2 cup spinach, frozen chopped, thawed, squeezed dry
- 1/2 cup cheese, Reggiano Parmesan, shredded
- 1/4 tsp paprika
