 1 cup mayonnaise or salad dressing (I prefer it with mayo, the time I made it with salad dressing it kind of overpowered the flavor a bit) | |
| 1 | cup freshly grated Parmesan cheese |
| 1 | can (about 14 oz) artichoke hearts, drained and coarsely chopped |
| 1 | box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain |
| 1/2 | cup chopped red bell pepper |
| 1/4 | cup shredded Monterey Jack or mozzarella cheese (1 oz) (I use mozzarella, because that is what I usually have on hand) |
| Toasted baguette slices or assorted crackers, if desired --We use tortilla chips. (I have also doubled this every time I made it because I knew it would go fast!!) |
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- Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
- Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
- Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices
(This is another Betty Crocker recipe that I was sent in an email because I have an account with them)
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