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Baked Spinach Artichoke Dip

baked spinach artichoke dip Appetizer
Baked Spinach Artichoke Dip
  • Prep 10 min
  • Total 30 min
  • Servings 24

Wow your friends with an easy but elegant hot dip you can make ahead.

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

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  • 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.

  • 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 Facts

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

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