Savory Artichoke Spinach Dip Recipe

Ingredients

1

Reynolds® Oven Bag, Large Size

1

tub (10 oz.) cooking crème

2

jars (6.5 oz. each) marinated artichoke hearts, drained and chopped

1

package (10 oz.) frozen chopped spinach, thawed and drained

1

cup shredded Pepper Jack cheese

1

cup shredded Parmesan cheese

1/4

cup mayonnaise

1

tablespoon flour

1/2

teaspoon garlic powder

Smoked paprika (optional)

Pita chips, tortilla chips or crackers

Preparation

Preheat oven to 375°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Spray inside of bag with cooking spray.

Add cooking crème, artichokes, drained spinach, cheeses, mayonnaise, flour and garlic powder to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in an even layer in bag.

Close oven bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Bake 20 minutes or until mixture starts browning and is bubbly. Carefully cut bag open.

Spoon dip into serving dish; sprinkle with ground paprika, if desired. Serve warm with pita chips, tortilla chips or crackers.

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