Spinach Artichoke Dip from Reynolds Wrap®

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

• Preparation Time: 15 mins
• Cooking Time: 25 hr
• Total Time: 25 hr 15 mins
• Calories: 289 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F.

Step 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.

Step 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.

Step 4

Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.