Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

Ingredients :

  1. 1 cup mayonnaise or salad dressing
  2. 1 cup freshly grated Parmesan cheese
  3. 1 can (14 oz) Progresso artichoke hearts, drained, coarsely chopped
  4. 1 box (9 oz) Green Giant frozen chopped spinach, thawed, squeezed to drain
  5. ½ cup chopped red bell pepper
  6. ¼ cup shredded Monterey Jack or mozzarella cheese (1 oz) Toasted baguette slices or assorted crackers.
Prep Time: 10 Minutes
Start to Finish: 30 Minutes
Baked Spinach-Artichoke Dip
Servings: 24

Instructions :

  1. Heat oven to 350°F. In large bowl, 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; bake 20 minutes or until cheese is melted.
  4. Serve warm with baguette slices or crackers.

PER SERVING (2 TABLESPOONS DIP): Calories 100, Total Fat 9g (Saturated Fat 2g), Sodium 170mg, Total Carbohydrate 3g (Dietary Fiber 1g), Protein 2g.

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Resource : Betty Crocker All-Time Best Recipes

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