Name: Spinach Artichoke Dip from Reynolds Wrap®
Prep time: 15 min
Cook time: 15 min
Yield: 14
Ingredients: Reynolds Wrap® Pan Lining Paper -; Cream cheese, softened - 1 (8 ounce) package; Mayonnaise - ½ cup; Milk - 2 tablespoons; Garlic powder - 2 teaspoons; Artichoke hearts, drained and coarsely chopped - 1 (12 ounce) jar; Frozen chopped spinach, thawed and drained - 1 (10 ounce) package; Shredded pepperjack cheese - 1 cup; Shredded Parmesan cheese - 1 cup; Chopped roasted red pepper - ¼ cup; Assorted crackers or tortilla chips - ¼ cup

Spinach Artichoke Dip from Reynolds Wrap®

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Artichoke Dip from Reynolds Wrap®

1. Reynolds Wrap® Pan Lining Paper -

2. Cream cheese, softened - 1 (8 ounce) package

3. Mayonnaise - ½ cup

4. Milk - 2 tablespoons

5. Garlic powder - 2 teaspoons

6. Artichoke hearts, drained and coarsely chopped - 1 (12 ounce) jar

7. Frozen chopped spinach, thawed and drained - 1 (10 ounce) package

8. Shredded pepperjack cheese - 1 cup

9. Shredded Parmesan cheese - 1 cup

10. Chopped roasted red pepper - ¼ cup

11. Assorted crackers or tortilla chips - ¼ cup

How to cook deliciously - Spinach Artichoke Dip from Reynolds Wrap®

1. Stage

Preheat oven to 375 degrees F.

2. Stage

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. Stage

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. Stage

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