Baked Spinach Artichoke Dip
Recipe from Betty Crocker

Voted Best Appetizers & Munchies Recipe of 2008. Wow your friends with an easy but elegant hot dip you can make ahead.


Baked Spinach Artichoke Dip

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Ingredients
  • 1   cup
    mayonnaise or salad dressing
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  • 1   cup
    freshly grated Parmesan cheese
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  • 1   can (about 14 oz)
    artichoke hearts, drained and coarsely chopped
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  • 1   box (9 oz)
    Green Giant® frozen chopped spinach, thawed and squeezed to drain
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  • 1/2   cup
    chopped red bell pepper
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  • 1/4   cup
    shredded Monterey Jack or mozzarella cheese (1 oz)
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  •  
    Toasted baguette slices or assorted crackers, if desired
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Directions
1.
Heat oven to 350 degrees 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.
Nutrition information
Calories 100 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 3g (Dietary Fiber 1g, Sugars ncg); Protein 3g. Daily Values: Vitamin A 8%; Vitamin C 2%; Calcium 8%; Iron 2%. Exchanges: 0 Starch; 0 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: nc. Percent Daily Values are based on a 2,000 calorie diet
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