Ingredients for Creamy Baked Veggie Dip
- Asparagus
- 1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
- 1 (14 ounce) can artichoke hearts (drained and chopped)
- Chive & Onion Cream Cheese
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Creamy Baked Veggie Dip? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Creamy Baked Veggie Dip
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 (14 ounce) can artichoke hearts (drained and chopped), 1 cup chopped broccoli florets, 1 cup chopped carrots, 1/2 cup chopped red bell pepper, 1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry), 8 ounces cream cheese (softened), 1/2 cup mayonnaise, 1/4 cup grated Parmesan cheese, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and salt and pepper to taste.
- Pour mixture into a lightly greased 2-quart baking dish.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
- Bake for 35-40 minutes, or until heated through and bubbly. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
21g
Fat
103g
Carbs
8g
