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Hot Artichoke Dip

  • Cook Time: 30 - 35 minutes
  • Course: Appetizers & Snacks

Reynolds Kitchen Tips

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Ingredients

  • 1 package (8 oz.) cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic salt
  • 1 jar (12.oz.) artichoke hearts, drained and coarsely chopped
  • 1 package (10 oz.) frozen chopped spinach, thawed and drained
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped roasted red pepper
  • 1/4 cup grated Parmesan cheese
  • Assorted crackers or chips

Directions

Step 1

PREHEAT oven to 350°F.

Step 2

LINE an 8x8x2-inch baking dish with Reynolds Wrap® Pan Lining Paper side toward food. Crimp Pan Lining Paper around rim of pan; set aside.

Step 3

COMBINE cream cheese, mustard and garlic salt in a large bowl. Stir in artichokes, spinach, Monterey Jack cheese and red pepper. Spoon into lined pan in an even layer; sprinkle with Parmesan cheese.

Step 4

BAKE uncovered 30 to 35 minutes or until bubbling and golden brown. Serve with crackers or chips.

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