Spinach Artichoke Dip
The spinach
and artichoke dip is very sticky and old-fashioned, surrounded by cookie rolls
baked in a single pan. Loaded with spinach, marinated artichokes and cheeses,
it is the perfect sparkling and creamy aperitif.
Ingredients
- 1/2 cup sour cream
- 1 clove garlic minced
- 1/2 cup mayonnaise
- 1 1/4 cups freshly grated parmesan cheese
- 8 ounces cream cheese , room temperature
- 14 ounce can artichoke hearts , drained and chopped
- 1/2 cup frozen spinach , thawed and liquid squeezed out
Instructions
First, Preheat
oven to 350 degrees F.
Then, In a
bowl, add sour cream, mayonnaise, cream cheese, drained spinach, artichoke
hearts, garlic and 1 cup parmesan cheese. Mix until smooth.
Place in a
greased baking dish (most mussels about 8x8 "or a little smaller are
suitable, you can even use a glass pie plate).
Sprinkle 1/4
cup of parmesan remaining on top.
Bake in
preheated oven for about 20 minutes or until everything is hot and bubbling.
Serve hot with crackers or bread.
Happy
Cooking Time.
