Pico Spinach Artichoke Dip

  • Recipe By
  • Published May 26th
  • Ready In30m
  • Servings8
  • Calories233
Excellent hot dip. Serve with tortilla chips or pita chips.

Pico Spinach Artichoke Dip Ingredients

The following are the ingredients needed to make delicious Pico Spinach Artichoke Dip for 8 servings:

  • cooking spray
  • 1 (8 ounce) package light cream cheese, softened
  • 1 (3 ounce) package light cream cheese, softened
  • 1/2 cup light mayonnaise
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 12 ounces pico de gallo
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 1 tablespoon chopped garlic

Pico Spinach Artichoke Dip Cooking Instructions

  • Prep10m
  • Cook20m
  • Ready In30m

To cook Pico Spinach Artichoke Dip, you need about 10 minutes of preparation time. The time needed to cook this Pico Spinach Artichoke Dip is about 20 minutes , and you can serve your Pico Spinach Artichoke Dip within 30 minutes . The following are the steps to cook Pico Spinach Artichoke Dip easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with cooking spray.
  2. 2 Mix both packages of cream cheese and mayonnaise together in a bowl until smooth. Fold in artichoke hearts, pico de gallo, spinach, Parmesan cheese, Romano cheese, and garlic.
  3. 3 Spread cream cheese mixture in the prepared baking dish. Cover with aluminum foil.
  4. 4 Bake in the preheated oven until hot and bubbly, about 20 minutes.

Nutrition Facts

Per Serving: 233 calories; 15.4 grams of fat; 11 grams of carbohydrates; 10.9 grams of protein; 39 milligrams of cholesterol; 812 milligrams of sodium.

  1. Feb 12th 2018

    Delicious! Very rich but tasty.

  2. Dec 29th 2017

    Easy, fast and delicious!

  3. Jan 18th 2017

    Yummo! Hit the spot for a long 12 hour stint at work!

  4. Jan 3rd 2017

    Never would have thought to put pico de gallo in spinach dip but I must say it works. Great recipe. I baked this in ramekins for individual servings. Excellent hot or cold.