Spinach Artichoke Dip from Reynolds Wrap®
Recipe by Reynolds KitchensR from allrecipes.com
Appetizer,Snack 25 Hr. 15 Mins.
Ingredients
14
14 servings
- •Reynolds Wrap® Pan Lining Paper
- •1 (8 ounce) package cream cheese, softened
- •0.5 cup mayonnaise
- •2 tablespoons milk
- •2 teaspoons garlic powder
- •1 (12 ounce) jar artichoke hearts, drained and coarsely chopped
- •1 (10 ounce) package frozen chopped spinach, thawed and drained
- •1 cup shredded pepperjack cheese
- •1 cup shredded Parmesan cheese
- •0.25 cup chopped roasted red pepper
- •Assorted crackers or tortilla chips
Instructions
- Preheat oven to 375 degrees F.
- 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.
- 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.
- Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.
Nutritional Facts
Per 14 servings
- Calories: 289
- Carbohydrate: 15g
- Fat: 23g
- Fiber: 2g
- Protein: 8g
- Sugar: 2g
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