This rich, creamy dip has been around for a long time. It was developed by Hellman's in the 1960s as a way to promote their mayonnaise. And did it ever take off! Enjoy it again with your friends. You can use a combination of fat-free mayonnaise and yogurt instead of the mayonnaise for a low-fat treat. This is an easy appetizer to make ahead of time and store in the fridge until you want to bake it. Just add 5-10 minutes to the cooking time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 14 oz. can artichoke hearts, well drained (marinated or not, as you wish)
- 10 oz. pkg. frozen chopped spinach, thawed, well drained
- 1 red bell pepper, chopped
- 1 cup shredded Monterey Jack cheese
Preparation:
Preheat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Place in 1 quart ovenproof casserole and sprinkle with Monterey Jack cheese. Bake at 350 degrees 15-20 minutes until heated and bubbly and cheese is melted. Serve with baguette slices, crackers or pita crisps.
No comments:
Post a Comment