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

by 8  people

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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
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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