Our famous Artichoke & Spinach Dip is better than the appetizer you'd get at a restaurant. Big, wholesome artichoke pieces combine with fresh spinach to create an addictive dip that goes great with tortilla chips. We've worked hard to make this mix stand out. Warm it up, sprinkle some cheese on top, and taste the difference. Simple to prepare! Ingredients needed: Artichoke & Spinach Dip Mix, 1 cup sour cream, 1 cup real mayo (do not use salad dressing), 1/2 cup grated Parmesan cheese (optional).
- No Added Salt
- Vegan
- Made in Michigan
Recipes:
Ingredients:
- 1 packet Artichoke & Spinach Dip Mix
- 1 cup sour cream
- 8 oz. cream cheese*, softened (for a “cheesier” dip add 16 oz.)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Monterey Jack cheese
Directions:
Preheat oven to 350°. Blend cream cheese, sour cream, Parmesan cheese
and Monterey Jack cheese. Add entire packet of mix. Mix well. Place
mixture in a buttered, oven-proof baking dish. Bake for 30 minutes or
until light golden brown on top. Serve with tortilla chips or toasted
bread points.
Ingredients:
- Artichoke & Spinach Dip Mix
- 1-1/2 cups sour cream
- 1/2 cup mayonnaise
- 1/4 to 1/2 cup grated parmesan cheese, optional
- 4 boneless chicken breasts
- 1/4 cup panko bread crumbs
- Salt & Pepper
Directions:
Prepare Artichoke & Spinach Dip Mix per package directions. Preheat oven to 400°. Place chicken on a lined baking sheet. Salt & pepper both sides of chicken breast. Depending on the size of chicken breast, spread 1 - 2 Tbsp. of prepared Artichoke & Spinach Dip Mix onto top side of each piece of chicken. Sprinkle about 1 - 2 Tbsp. panko bread crumbs over the top of the chicken breasts. Bake for 20-30 minutes until chicken is cooked through. After baking, switch to broil for a minute if needed to brown tops. Serve over spinach or hot butter pasta.
- 1 packet Artichoke & Spinach Dip Mix
- 1 cup sour cream
- 8 oz. cream cheese, softened (for a “cheesier” dip add 16 oz.)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Monterey Jack cheese
Preheat oven to 350°. Blend sour cream, cream cheese, Parmesan cheese, and Monterey Jack cheese. Add entire packet of Artichoke & Spinach Dip Mix. Mix well. Place mixture in a buttered oven-proof baking dish. Bake for 30 minutes or until lightly golden brown on top. Serve with tortilla chips or toasted bread points.
Slow cooker version:
Place mixture into a slow cooker. Set on LOW. Serve after 60 minutes, or when dip is warm throughout.
Ingredients:
- 1 packet Artichoke & Spinach Dip Mix
- 1 cup sour cream
- 1 cup mayonnaise
- 1-1/2 cups shredded cheese (Colby or Monterey Jack)
- 1 package refrigerated crescent rolls
- 1/2 cup grated Parmesan cheese, optional
- Paprika, optional
Directions:
Mix the Artichoke & Spinach Dip Mix according to the directions. Let chill for 2 to 4 hours. Preheat oven to 375°. Separate dough into 2 large rectangles. Place in ungreased 13x9-inch pan; press over bottom and up sides to form a crust. Bake 10 minutes or until golden brown. Cool completely. Spread mixture onto the crust, sprinkle the cheese on top and garnish with paprika. Bake 10 minutes. Cut into 2-inch squares. Serve warm.
