There is a reason there are so many recipes for Spinach Artichoke Dip–it’s fantastic!

This recipe I came up with after (knowing MANY Spinach-Artichoke dip recipes and)reading Paula Deen’s:

I revised mine, and this is what I came up with.

  • 1 pkg. frozen spinach (10 oz), thawed and squeezed dry
  • 1 can artichoke hearts (whichever is cheapest), drained and chopped fine
  • 1 onion, minced fine
  • 1/4 c. mayonaisse (reduced-fat)
  • 4 oz. cream cheese (reduced fat)
  • 1/4 c. Romano cheese (can use Parmesan)
  • 1 envelope Knorr Vegetable soup mix
  • 4 oz. Swiss cheese, grated

As you can see, I didn't grate my Swiss, I just chopped it finely.

Heat small skillet with 2 t. olive oil, and cook onion until translucent. Turn heat off when cooked, and add 4 oz cream cheese to soften; mix. Combine spinach, chopped artichoke hearts, onion/cream cheese mixture, Romano cheese, mayo, dry soup mix, and salt and peper to taste. Put mixture into small, oven-proof dish that has been sprayed with non-stick spray. Sprinkle grated Swiss cheese on top.

At this point, you can cover the dish and refrigerate until needed, if making in advance.

Bake at 375 degrees for 20-30 minutes or until heated through and cheese on top is melted and bubbly.