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Baked Spinach Artichoke Dip

 331 Ratings
126 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 24

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

Ingredients

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

Directions

  • 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

We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
100
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
190mg
190%;
Total Carbohydrate
3g
3%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
8%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.

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