Thursday, January 24, 2013

Spinach Artichoke Dip

(based on including reviews)

1 c shredded parmesan cheese               
1 c shredded Italian cheese blend (or mozzarella or another cup of parmesan)                
1 box (10 oz) frozen chopped spinach, thawed
1 can (14 oz) artichoke hearts, drained and chopped
2/3 c sour cream
1 c cream cheese
1/3 c mayo
2 t minced garlic (or more to taste

Preheat oven to 375. Mix together parmesan, Italian cheese blend, spinach, and artichoke hearts. Combine remaining ingredients, mix well, and add to spinach mixture. Mix well. Bake for 20 – 30 minutes. Serve hot. If you have a small Crockpot, use that to keep the dip warm. On the other hand, it may disappear so fast it doesn’t have time to get cold!

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