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Spinach Artichoke Dip from Reynolds Wrap®

"Creamy, cheesy spinach-artichoke dip is baked in Reynolds Wrap® Pan Lining Paper for easy clean-up."

Ingredients :

• Reynolds Wrap® Pan Lining Paper
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 2 tablespoons milk
• 2 teaspoons garlic powder
• 1 (12 ounce) jar artichoke hearts, drained and coarsely chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded pepperjack cheese
• 1 cup shredded Parmesan cheese
• 1/4 cup chopped roasted red pepper
• Assorted crackers or tortilla chips

Instructions :

Prep : 15M	Cook : 14M	Ready in : P1D

• Preheat oven to 375 degrees F.
• Line a 13x9x2-inch baking dish with Reynolds Wrap(R) Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
• Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
• Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.

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