Artichoke & Spinach Dip
Prep Time:10 minutesCook Time:26 minutes
Ingredients
1 Reynolds Oven Bag, Large Size
1 tub (10 oz.) cooking creme
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 cup mayonnaise
1 tablespoon flour teaspoon garlic powder
Smoked paprika (optional)
Pita chips, tortilla chips or crackers
Prep
- PREHEAT oven to 375F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.
- ADD cooking creme, 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.
- CLOSE oven bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan
Cook
- BAKE 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.
- SPOON dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.
REYNOLDS OVEN BAGS TIPS: We tested with Kraft Philadelphia original flavor cooking creme (located in dairy refrigerated section of the store), Birds Eye frozen chopped spinach, McCormick smoked paprika To prepare spinach, wrap drained spinach in a paper towel and squeeze out excess moisture.
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