Baked Spinach Artichoke Dip

  • Prep 10 min
  • Total 30 min
  • Servings 24
Baked Spinach Artichoke Dip

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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
100
Calories from Fat
80
% Daily Value
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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