Savory Artichoke & Spinach

This classic crowd-pleasing dip gets an oven-baked twist. It’s rich, savory, creamy and delicious! Recipe courtesy of Reynolds.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

83e4872c-d519-4a13-9c6c-9af9219624c0

Prep Time 10 min
Total Time 26 min
Servings 8

Ingredients

1: Reynolds® Oven Bag, Large Size

1: tub (10 oz.) cooking crème

2: jars (6.5 oz. each) marinated artichoke hearts, drained and chopped

1: package (10 oz.) frozen chopped spinach, thawed and drained

1: cup shredded Pepper Jack cheese

1: cup shredded Parmesan cheese

1/4: cup mayonnaise

1: tablespoon flour

1/2: teaspoon garlic powder

: Smoked paprika (optional)

: Pita chips, tortilla chips or crackers

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Preheat oven to 375ºF. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.
2 Add cooking crème, artichokes, drained spinach, cheeses, mayonnaise, flour and garlic powder to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in an even layer in bag.
3 Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
4 Bake 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.
5 Spoon dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.