Savory Artichoke & Spinach Dip

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

  • 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
  • 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.

Expert Tips

Reynolds® Oven Bag Tips: • To prepare spinach, wrap drained spinach in a paper towel and squeeze out excess moisture.