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Baked Spinach Artichoke Dip
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-
Prep
10
min
-
Total
30
min
-
Servings
24
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Ingredients
-
1
cup mayonnaise or salad dressing
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1
cup freshly grated Parmesan cheese
-
1
can (about 14 oz) artichoke hearts, drained and coarsely chopped
-
1
box (9 oz) frozen chopped spinach, thawed and squeezed to drain
-
1/2
cup chopped red bell pepper
-
1/4
cup shredded Monterey Jack or mozzarella cheese
-
Toasted baguette slices or assorted crackers, if desired
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Steps
-
1
Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
-
2
Spoon mixture into 1-quart casserole dish. 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.
-
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.
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Nutrition Facts
Serving Size:
2 Tablespoons
- Calories
- 100
- Calories from Fat
- 80
- Total Fat
- 9g
- 0%
- Cholesterol
- 10mg
- 0%
- Sodium
- 190mg
- 0%
- Total Carbohydrate
- 3g
- 0%
- Protein
- 3g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 2%
- 2%
- Calcium
- 8%
- 8%
- Iron
- 2%
- 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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