Spinach Artichoke Dip Salad
1 (6- to 8-ounce) bag baby spinach
1 (7.5-ounce) jar marinated artichoke hearts, drained and chopped
1 1/2 cups Italian-blend cheese
1 to 1 1/2 cups crumbled garlic cheese croutons
1 bottle Hidden Valley Creamy Parmesan dressing
In a bowl, combine the spinach, artichoke, cheese, and crouton crumbles. Gradually drizzle some of the dressing over top and toss to coat. Add more dressing to reach desired consistency. Makes 6 to 8 servings.
TIP: I think adding some cooked and crumbled bacon would be delicious, or you could get really creative and try tossing in some chopped cooked shrimp or crab meat like some restaurants add to their dip!