1 can (14 fl oz/398 mL) can artichoke hearts, drained, coarsely chopped
1/4 cup grated Asiago cheese
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How do I make it ?
Heat oil in large nonstick skillet on medium heat. Add onions; cook 3 to 5 min. or until softened, stirring constantly. Cool completely.
Heat oven to 325ºF. Mix cream cheese product and dressings in medium bowl until blended. Add spinach, artichokes, Asiago and onions; mix well. Spoon into casserole dish sprayed with cooking spray.
Bake 10 to 15 min. or until heated through.
Kraft Kitchen Tips!
Serve with tortilla chips or crostini.
Substitute 1/2 cup thawed frozen chopped spinach for the chopped blanched fresh spinach. Squeeze dry before using as directed.
How to Blanch the Spinach
Add spinach to saucepan of boiling water; let stand 1 to 2 min. or just until spinach is wilted. Drain, then immediately add spinach to bowl of ice water to stop the cooking process.
Prepare using Renée's Caesar 1/2 Fat Dressing.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 130 mg
Total carbohydrate 3 g
Dietary fibre 1 g
Sugars 1 g
Protein 2 g
24 servings, 1/24 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.