Chef's Special Spinach and Artichoke Dip
Indulge in this creamy and cheesy spinach and artichoke dip, baked to perfection with a touch of elegance using specialty Pan Lining Paper by Reynolds Wrap®.
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 |
Instructions
| 1. | Preheat the oven to 375 degrees Fahrenheit. |
|---|---|
| 2. | Prepare a 13x9x2-inch baking dish by lining it with Reynolds Wrap® Pan Lining Paper, ensuring the parchment paper side faces upwards towards the food. Carefully crimp the Pan Lining Paper around the rim of the dish and set it aside. |
| 3. | In a large bowl, combine the softened cream cheese, mayonnaise, milk, and garlic powder. Fold in the chopped artichokes, drained spinach, pepperjack cheese, Parmesan cheese, and chopped roasted red peppers until well mixed. Spread the mixture evenly in the lined pan. |
| 4. | Bake the dip uncovered for 25 to 30 minutes, or until the edges are bubbling and starting to brown. Serve hot with an assortment of crackers or tortilla chips. |
Published on Jul 18, 2024 by Luminița