1. Squeeze spinach to remove excess moisture. Set aside.
2. In small mixing bowl beat cream cheese, mascarpone cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, red pepper and garlic 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 edges.
4. Top with tomato, if desired. Serve with KEEBLER TOWN HOUSE PITA CRACKERS SEA SALT.
- 12 g Total Fat
- 6 g Saturated Fat
- 0 g Trans Fat
- 25 g Cholesterol
- 270 mg Sodium
- 10 g Total Carbohydrate
- 1 g Dietary Fibers
- 1 g Sugars
- 4 g Protein
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Nutritional Information
- 12 g Total Fat
- 6 g Saturated Fat
- 0 g Trans Fat
- 25 g Cholesterol
- 270 mg Sodium
- 10 g Total Carbohydrate
- 1 g Dietary Fibers
- 1 g Sugars
- 4 g Protein
Directions
1. Squeeze spinach to remove excess moisture. Set aside.
2. In small mixing bowl beat cream cheese, mascarpone cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, red pepper and garlic 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 edges.
4. Top with tomato, if desired. Serve with KEEBLER TOWN HOUSE PITA CRACKERS SEA SALT.