Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Spinach Artichoke Dip from Reynolds Wrap®

5

0 min

Spinach Artichoke Dip from Reynolds Wrap®

Spinach Artichoke Dip from Reynolds Wrap® Photo 1

Time

0 min

Serving

14 persons

Calories

289

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
Creamy, cheesy spinach-artichoke dip is baked in Reynolds Wrap® Pan Lining Paper for easy clean-up.

Ingredients

  • Reynolds Wrap® Pan Lining Paper:
  • cream cheese: 1 pack (8 ounce pack, softened)
  • mayonnaise: 0.5 cup
  • milk: 2 Tbsp
  • garlic powder: 2 tsp
  • artichoke hearts, drained and: 1 jar (12 ounce jar, chopped)
  • frozen chopped spinach: 1 pack (10 ounce pack, drained)
  • pepperjack cheese: 1 cup (shredded)
  • Parmesan cheese: 1 cup (shredded)
  • roasted red pepper: 0.25 cup (chopped)
  • Assorted crackers or tortilla chips:

Metric Conversion

Stages of cooking

Spinach Artichoke Dip from Reynolds Wrap® Photo 21
Spinach Artichoke Dip from Reynolds Wrap® Photo 32
Spinach Artichoke Dip from Reynolds Wrap® Photo 43
Spinach Artichoke Dip from Reynolds Wrap® Photo 54
  1. Preheat oven to 375 degrees F.
    Spinach Artichoke Dip from Reynolds Wrap® Photo 2
  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.
    Spinach Artichoke Dip from Reynolds Wrap® Photo 3
  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.
    Spinach Artichoke Dip from Reynolds Wrap® Photo 4
  4. Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.
    Spinach Artichoke Dip from Reynolds Wrap® Photo 5

How did you like this article?

You may also like