Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

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

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

24

servings

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.
Makes 24 servings (2 tablespoons each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.
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.

Nutrition Information:

1 Serving (2 Tablespoons)
  • Calories 100
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 190mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 1g,
  • Protein 3g;
Percent Daily Value*:
    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.