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Appetizer Recipes

Spinach & Artichoke Dip


This lively spinach and artichoke dip features cream, mascarpone, mozzarella and Parmesan cheeses enhanced with garlic, Italian seasoning and red pepper.

What You Need

  • 1 package (10 oz.) frozen chopped spinach, thawed
  • 1 package (8 oz.) reduced-fat cream cheese, softened
  • 1 cup mascarpone cheese
  • 1 cup shredded mozzarella cheese (4 oz.)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1 can (14 oz.) artichoke hearts in water, drained and chopped
  • 1 medium plum tomato, chopped (optional)
  • Keebler® Town House® Pita Crackers Sea Salt


  1. SQUEEZE spinach to remove excess moisture. Set aside.
  2. BEAT cream cheese, mascarpone cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, red pepper and garlic in a small mixing bowl on medium speed of electric mixer until combined.
  3. STIR spinach and artichoke hearts into cheese mixture. Spread in shallow 4-cup casserole or 9-inch pie plate. Bake, uncovered, at 350° F for 30 to 35 minutes or until bubbling around edge
  4. TOP with tomato, if desired. Serve with KEEBLER TOWN HOUSE PITA CRACKERS SEA SALT.
Cooking time (duration)

Prep Time: 15 min Total Time: 45 min

Number of servings (yield)

32 servings




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