Recipes - print - Asparagus, Artichoke, & Spinach Dip

Asparagus, Artichoke, & Spinach Dip - Recipe

A superb spring vegetable dip that can be enjoyed throughout the year. Whether you are celebrating Memorial Day or the 4th of July in the spring and summer or if it is a holiday get-together for Thanksgiving or Christmas, this tasty dip will be enjoyed by all.
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Asparagus, Artichoke, & Spinach Dip Recipe
  • Drain the asparagus and artichokes. Chop if they aren't already chopped.
  • Drain spinach thoroughly. Squeeze over the sink in a paper towel to remove excess moisture.
  • Add these three ingredients together in a bowl.
  • Mix the cream cheese spread, mayonnaise, and 1 1/4 cups of the Parmesan cheese together and then add to the vegetables. Stir to mix well.
  • Place in the baking dish and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  • Preheat oven to 375° F. Bake dip for 30 to 35 minutes or until bubbly and slightly browned on top.
  • Serve warm with French bread, dark rye bread, baguettes, beer bread, bagels pieces, crackers or tortilla chips.
Prep Time: 20 minutes
Cook Time: 35 minutes
Container: 2 quart baking dish
Servings: 24
-1 can chopped asparagus spears, 19 oz. can
-1 can quartered artichoke hearts, 8.5 oz. can
-1 package frozen chopped spinach, 10 oz. pkg. - thawed
-8 ounces chive and onion flavored cream cheese spread
-1/2 cup mayonnaise
-1 1/2 cups shredded Parmesan cheese- divided