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Savory Artichoke & Spinach Dip

  • Prep 10 min
  • Total 26 min
  • Servings 8

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

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.

© 2017 ®/TM General Mills All Rights Reserved

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