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BettyCrocker Recipe by BettyCrocker Member since May, 2009
tablespoon: ideas that feed you
Baked Spinach Artichoke Dip

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.
Prep Time: 10 min Total Time: 30 Servings: 24 servings (2 tablespoons each)

Ingredients

  • 1  cup mayonnaise or salad dressing
  • 1  cup freshly grated Parmesan cheese
  • 1  can (about 14 oz) artichoke hearts, drained and coarsely chopped
  • 1  box (9 oz) 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

Directions

  1. 11 Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  2. 22 Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  3. 33 Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Tips & Techniques

  • Did You Know?

    We asked and you voted! The polls were open in the Betty Crocker community to vote for your favorite recipes in multiple categories.

  • Substitution

    One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.

  • Do-Ahead

    Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.

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