Prep Time: 10 Minutes
Start to Finish: 30 Minutes
Servings: 24
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (14 oz) Progresso® artichoke hearts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
½ cup chopped red bell pepper
¼ cup shredded Monterey Jack or mozzarella cheese (1 oz) Toasted baguette slices or assorted crackers
1 Heat oven to 350°F. In large bowl, mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2 Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3 Cover; bake 20 minutes or until cheese is melted. Serve warm with baguette slices or crackers.
PER SERVING (2 TABLESPOONS DIP): Calories 100; Total Fat 9g (Saturated Fat 2g); Sodium 170mg; Total Carbohydrate 3g (Dietary Fiber 1g); Protein 2g
Start to Finish: 30 Minutes
Servings: 24
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (14 oz) Progresso® artichoke hearts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
½ cup chopped red bell pepper
¼ cup shredded Monterey Jack or mozzarella cheese (1 oz) Toasted baguette slices or assorted crackers
1 Heat oven to 350°F. In large bowl, mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2 Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3 Cover; bake 20 minutes or until cheese is melted. Serve warm with baguette slices or crackers.
PER SERVING (2 TABLESPOONS DIP): Calories 100; Total Fat 9g (Saturated Fat 2g); Sodium 170mg; Total Carbohydrate 3g (Dietary Fiber 1g); Protein 2g
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