Baked Spinach Artichoke Dip

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

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

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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.