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! It's one of the most popular appetizer dip recipes ever. 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. Here's a tip: Don't use all non-fat ingredients in a recipe because the flavor and texture just will not be right without adding some type of thickener. Combine low-fat and non-fat dairy products, mayonnaise, and cream cheese for the best results.
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.
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 (14 ounce) can artichoke hearts, well drained (marinated or not, as you wish)
- 1 (10 ounce) package. frozen chopped spinach, thawed, well drained
- 1 red bell pepper, chopped
- 1 cup shredded Monterey Jack cheese
Preheat the oven to 350 degrees.
Mix the mayonnaise and the Parmesan cheese in a large bowl.
Stir in the artichokes, spinach and red bell pepper.
Place the artichoke mixture in a 1-1/2 quart ovenproof casserole and sprinkle with the Monterey Jack cheese.
Bake at 350 degrees 15-20 minutes until the dip is heated and bubbly and the cheese is melted. Serve with baguette slices, crackers or pita crisps.