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

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.