Baked Spinach Artichoke Dip
For easy entertaining, this classic spinach-and-artichoke dip can be assembled up to a day ahead. Store in an airtight container in the refrigerator, and then bake just before serving. My family loves spinach and artichoke dip. When we are out at a restaurant that has it on the menu we are sure to get it and it is sure to disappear quicker than it took to come out for sure. I say why should you only have it when you go out. Make it at home when ever you want.
Prep Time: 10 min
Total Time: 30 min
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 (9oz) 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
1. Heat oven to 350ºF. 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.