Baked Spinach Artichoke Dip

artichoke-spinach-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

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 (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

Directions:

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.

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