Spinach Artichoke Dip from Reynolds Wrap®
Description
Creamy, cheesy spinach-artichoke dip is baked in Reynolds Wrap® Pan Lining Paper for easy clean-up.
Ingredients
•
Reynolds Wrap® Pan Lining Paper
•
1 (8 ounce) package cream cheese, softened
•
1/2 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
•
1/4 cup chopped roasted red pepper
•
Assorted crackers or tortilla chips
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.