Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    7
  • Print
    35
  • Twitter
    1
  • Pinterest
    4
  • Facebook
    1
  • Email
    4
  • More
  • Email
    4

Baked Spinach Artichoke Dip

baked spinach artichoke dip Appetizer
Baked Spinach Artichoke Dip
  • Prep 10 min
  • Total 30 min
  • Servings 24
  • Pinterest
    4
  • Print
    35
  • Save
    7
  • Email
    4

Wow your friends with an easy but elegant hot dip you can make ahead. ...MORE + LESS -

Ingredients

1 cup (250 mL) mayonnaise or salad dressing
1 cup (250 mL) freshly grated Parmesan cheese
1 can (14 oz/398 mL) artichoke hearts, drained and coarsely chopped
1 box (300 g) frozen chopped spinach, thawed and squeezed to drain
1/2 cup (125 mL) chopped red bell pepper
1/4 cup (50 mL) shredded Monterey Jack or mozzarella cheese
Toasted baguette slices or assorted crackers, if desired

Steps

Hide Images
  • 1
    Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  • 2
    Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  • 3
    Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Expert Tips

  • Substitution: One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.
  • Do-Ahead Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.

Nutrition Information

Nutrition Facts

Serving Size: 24
Calories
100
% Daily Value
Total Fat
9
Saturated Fat
2
Cholesterol
10
Sodium
190
Dietary Fiber
1
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment