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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