Friday, November 13, 2009

Hot Artichoke Dip

Prepared by: Teresa Rotramel

2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop

1 package (10 ounces) creamed frozen chopped spinach, thawed and well drained

1/2 cup sour cream

1/2 cup mayonnaise

1 garlic clove, pressed

3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375°F. Drain and coarsely chop artichoke hearts with. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise and Parmesan cheese in a mixing bowl. Spoon dip into a small baking dish. Bake 20-25 minutes or until heated through. Spread on cocktail bread slices or fresh vegetables

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