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


Reynolds® Oven Bag, Large Size
tub (10 oz.) cooking crème
jars (6.5 oz. each) marinated artichoke hearts, drained and chopped
package (10 oz.) frozen chopped spinach, thawed and drained
cup shredded Pepper Jack cheese
cup shredded Parmesan cheese
cup mayonnaise
tablespoon flour
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.