Baked Spinach Artichoke Dip

Name: Baked Spinach Artichoke Dip
Prep time: 10 min
Total time: 30 min
Yield: 24
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

Save Recipe

Prep 10 min
Total 30 min
Servings 24

Save
Pinterest
Facebook
Email
Print

Ready to make?

Save
Share
Keep Screen On

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

Jan 19, 2017

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

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

Tip 1
Substitution: One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.
Tip 2
Do-Ahead Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.