Artichoke Spinach Dip

Artichoke Spinach Dip
60 servings


Ingredients Weights Measures
Canned artichoke hearts, drained, coarsely chopped 5 lb. 1 gal.
PHILADELPHIA Original Cream Cheese, softened 2 lb. + 8 oz. 1-1/4 qt.
KRAFT MAYO Real Mayonnaise 2 lb. + 8 oz. 1-1/4 qt.
IQF chopped spinach, thawed, squeezed dry 2 lb. 1-1/4 qt.
garlic, minced 3-1/2 oz. 2/3 cup
fresh lemon juice 2-1/2 oz. 1/3 cup
Coarse ground black pepper - 1-1/2 Tbsp.


PLACE artichokes evenly in bottoms of 2 full-size hotel pans sprayed with cooking spray. (Or, use one 1/3-size hotel pan for trial recipe.)

BEAT cream cheese and mayonnaise in large bowl of electric mixer fitted with paddle attachment until well blended. Add spinach, garlic, lemon juice and pepper; mix well. Spread evenly over artichokes in pans.

BAKE in 325°F-convection oven for 20 to 30 minutes or until thoroughly heated (140°F).

Kraft Kitchens Tips

Serve warm with Parmesan Toast Points (see recipe).
Recipe can be assembled the day ahead. Cover and refrigerate until ready to use. Uncover and bake as directed.
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