5-Minute Spinach Artichoke Dip Scramble (2 servings) 1 cup leftover spinach artichoke dip 1 cup egg whites/egg substitute or 4 large eggs (beaten) 1 tablespoon of butter pinch of salt and pepper to taste Melt the butter in a non-stick skillet over medium heat. Whisk together the eggs and your leftover spinach artichoke dip. (The best kind to use is a baked dip, with cheese in it. If not, use 1/2 the amount of a refrigerated sour cream-based dip.) Add the egg mixture to the pan, seasoning with a pinch of salt and a few cracks of freshly ground pepper. Scramble until just set. Remove from heat and serve with toast, bagel or a fresh croissant! This mixture is also great to pour into a pre-made, frozen pie crust for a quick and easy quiche. Double the recipe, then bake a 350 for 40 minutes and let cool slightly before serving. Mr Breakfast would like to thank HollyMartel for this recipe. Recipe number 2598. Submitted 8/10/2009.