Spinach-Artichoke Dip
Source of Recipe
From "My Southern Food" by Devon O'Day
List of Ingredients
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 pound Monterey Jack cheese, finely grated
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp minced garlic
- 1/4 tsp pepper
Instructions
- Preheat the oven to 350°F.
- Combine all the ingredients in a large bowl. Spread into a 2-1/2-quart baking dish.
- Bake for 15 to 20 minutes, or until the dip is hot and bubbly. Serve hot, with crackers, or alongside spicy salsa and tortilla chips.
Makes 8 servings.
Final Comments
For a dip with a kick, use pepper Jack cheese.
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