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Savory Artichoke & Spinach Dip

Betty Crocker Kitchens
Updated Jul 10, 2014
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This classic crowd-pleasing dip gets an oven-baked twist. It’s rich, savory, creamy and delicious! Recipe courtesy of Reynolds.

Savory Artichoke & Spinach Dip

  • Prep Time 10 min
  • Total 26 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1 Reynolds® Oven Bag, Large Size
  • 1 tub (10 oz.) cooking crème
  • 2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped
  • 1 package (10 oz.) frozen chopped spinach, thawed and drained
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 tablespoon flour
  • 1/2 teaspoon garlic powder
  • Smoked paprika (optional)
  • Pita chips, tortilla chips or crackers

Instructions

  • Step 
    1
    Preheat oven to 375°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.
  • Step 
    2
    Add cooking crème, artichokes, drained spinach, cheeses, mayonnaise, flour and garlic powder to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in an even layer in bag.
  • Step 
    3
    Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Step 
    4
    Bake 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.
  • Step 
    5
    Spoon dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

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