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Spinach Artichoke Dip with Spicy Roasted Watermelon Kernels

Prep time: 20
Cook time: 35
Servings: 8


1 can (14 oz) artichoke hearts, quartered, drained
1 can (14 oz) artichoke hearts, marinated, reserve liquid
2 pkg cream cheese, softened
1 cup sour cream
3 cloves garlic, thinly sliced
½ tsp garlic salt
Pepper to taste
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 pkg (8 oz) Italian 4 cheese blend, shredded
¼ cup shredded parmesan cheese
1/2 cup shredded mozzarella
¾ cup Good Sense® Spicy Roasted Watermelon Kernels


Combine quartered artichoke hearts with marinated hearts and set aside for 15 min.

In medium mixing bowl, combine cream cheese, sour cream, spinach, garlic, salt and Italian cheese blend. Stir in artichokes.

Spread in 8 x 8 inch baking dish. Top with parmesan and mozzarella cheeses, and Spicy Roasted Watermelon Kernels. Bake at 350 F until warm and bubbly about 30 min. Brown under broiler for 3 minutes until cheese is golden brown.

Serve with crostini or crackers.