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Baked Spinach Artichoke Dip

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  • Prep 10 min
  • Total 30 min
  • Servings 24
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Wow your friends with an easy but elegant hot dip you can make ahead.
Updated May 24, 2011
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Ingredients

  • 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) 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

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. Sprinkle with Monterey Jack cheese.
  • 3
    Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Tips from the Betty Crocker Kitchens

  • tip 1
    We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.
  • tip 2
    One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.
  • tip 3
    Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.

Nutrition

100 Calories, 9g Total Fat, 3g Protein, 3g Total Carbohydrate

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
100
Calories from Fat
80
Total Fat
9g
0%
Saturated Fat
2g
0%
Cholesterol
10mg
0%
Sodium
190mg
0%
Total Carbohydrate
3g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
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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