Creamy, cheesy spinach-artichoke dip is baked in Reynolds Wrap® Pan Lining Paper for easy clean-up.
What You Need
Original recipe yields 14 servings
1 package (8 oz.) cream cheese, softened
1/2 cup mayonnaise
2 tablespoons milk
2 teaspoons garlic powder
1 jar (12 to 14 oz.) artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and drained
1 cup shredded pepper jack cheese
1 cup shredded Parmesan cheese
1/4 cup chopped roasted red pepper
assorted crackers or tortilla chips
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Let's Make It
1.Preheat oven to 375 degrees F.
2.Line a 13x9x2-inch baking dish with Reynolds Wrap® Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
3.Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
4.Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
14 (1/4 cup) servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.