| 1 | cup mayonnaise or salad dressing |
| 1 | cup freshly grated Parmesan cheese |
| 1 | can (about 14 oz) artichoke hearts, drained and coarsely chopped |
| 1 | box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain |
| 1/2 | cup chopped red bell pepper |
| 1/4 | cup shredded Monterey Jack or mozzarella cheese (1 oz) |
| Toasted baguette slices or assorted crackers, if desired |
| 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. |
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| We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories. |
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| One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach. |
|
| Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed. |
Nutrition Information:
100 ( 80); 9g ( 2g, ncg); 10mg; 190mg; 3g ( 1g, ncg); 3g 8%; 2%; 8%; 2% 0 ; 1 ; 1 1/2 nc