Creamy, cheesy spinach-artichoke dip is baked in Reynolds Wrap® Pan Lining Paper for easy clean-up.
Ingredients
- Reynolds Wrap® Pan Lining Paper:
- cream cheese: 1 pack (8 ounce pack, softened)
- mayonnaise: 0.5 cup
- milk: 2 Tbsp
- garlic powder: 2 tsp
- artichoke hearts, drained and: 1 jar (12 ounce jar, chopped)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- pepperjack cheese: 1 cup (shredded)
- Parmesan cheese: 1 cup (shredded)
- roasted red pepper: 0.25 cup (chopped)
- Assorted crackers or tortilla chips:
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F.
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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.
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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.
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Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.
