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.
Servings:
24 servings (2 tablespoons each)
Prep Time:
10 mins
Total Time:
30 mins
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Ingredients
-
1 cupmayonnaise or salad dressingsee savings
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1 cupfreshly grated Parmesan cheesesee savings
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1 can (about 14 oz)artichoke hearts, drained and coarsely choppedsee savings
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1 box (9 oz)Green Giant® frozen chopped spinach, thawed and squeezed to drainsee savings
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1/2 cupchopped red bell peppersee savings
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1/4 cupshredded Monterey Jack or mozzarella cheese (1 oz)see savings
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Toasted baguette slices or assorted crackers, if desiredsee savings
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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
Per serving: 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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