The best cheesy baked spinach artichoke dip, made lighter with extra veggies and no mayonnaise

Baked Spinach-Artichoke Dip 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