Spinach Artichoke Dip from Reynolds Wrap® recipe

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Ingredients

Reynolds Wrap® Pan Lining Paper
1 (8 ounce) package cream cheese, softened
½ 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
¼ cup chopped roasted red pepper
Assorted crackers or tortilla chips

Nutrition Info

289.4 calories
carbohydrate: 14.9 g
cholesterol: 35.9 mg
fat: 22.5 g
fiber: 1.9 g
protein: 8.3 g
saturatedFat: 8 g
servingSize: -
sodium: 510.5 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 1/2 cups

Recipe Note

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

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