Baked Spinach Artichoke Dip

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

Recipe from Betty Crocker
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  • 1 cup mayonnaise or salad dressing
  • 1 cup freshly grated Parmesan cheese
  • 1 14 ounce can artichoke hearts, drained and coarsely chopped
  • 1 9 ounce box Green Giant® 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
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Heat oven to 350 degrees F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

nutrition information

Per Serving: cal. (kcal) 100, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 2, carb. (g) 3, fiber (g) 1, pro. (g) 3, vit. A (IU) 389, vit. C (mg) 1, sodium (mg) 190, calcium (mg) 81, iron (mg) 0, Vegetables () 1, Percent Daily Values are based on a 2,000 calorie diet
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