Eagle Brand  Spinach and Artichoke Dip 4

Spinach and Artichoke Dip

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Prep: Bake: Yield:
10 Min. 30 Min. 12 Servings
Prep: 10 Min. Bake: 30 Min. Yield: 12 Servings


12 oz bag frozen spinach, thawed and liquid drained

14 oz can artichoke hearts, roughly chopped

12 oz cream cheese, softened

4 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon black pepper

12 oz Eagle Brand® Evaporated Milk

1 cup shredded mozzarella cheese

1 cup shredded parmesan cheese


Preheat your oven to 350 F. Grease a small baking dish and set it aside.

In a large bowl, combine the spinach, artichokes, cream cheese, minced garlic, salt, pepper, and shredded cheeses.

Pour in the evaporated milk. Carefully mix until everything is combined.

Pour the spinach and artichoke dip mixture into the greased pan. Bake for 30 minutes, stirring once about halfway through.

Allow to cool for a few minutes once out of the oven. Enjoy!


Optional: Once baked, sprinkle more shredded cheese on top, and pop it the baking dish back into the oven for 6-7 minutes to melt the cheese.