Baked Spinach Artichoke Dip Recipe | Betty Crocker

Ingredients

• 1 cup mayonnaise or salad dressing
• 1 cup freshly grated Parmesan cheese
• 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
• 1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
• 1/2 cup chopped red bell pepper
• 1/4 cup shredded Monterey Jack or mozzarella cheese
• Toasted baguette slices or assorted crackers, if desired