Spinach and Artichoke Dip
By Carley Wegner
Wednesday, December 10, 2008
Even though you may not like artichokes… trust me this recipe is good! This was given to me by a friend of mine… you might know him… Meteorologist Gannon Medwick! Well actually his wife, Jen, was the one who made it =0) I had this at their house more than a year ago and still remembered how good it was. In fact when I got the recipe recently I made it right away and three people have already asked me for the recipe. I normally like to keep my recipes under ten ingredients but this one is really easy to make!!!! This would be nice to bring to a Christmas party too! I hope you enjoy.
Spinach and Artichoke Dip
2 cups shredded part-skim mozzarella cheese
½ cup of sour cream
¼ cup grated fresh parmesan cheese
¼ teaspoon black pepper
3 garlic cloves crushed
1 14oz. can of artichoke hearts, drained and chopped
1 8 oz. block 1/3 less fat cream cheese, softened
1 8 oz. block of cream cheese, softened
½ 10 oz. package of frozen chopped spinach, thawed, drained, and squeezed dry.
Bag of tortilla chips
Directions:
Preheat oven to 350.
Combine 1 ½ cups mozzarella, sour cream, 2 tablespoons parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended.
Spoon mixture into a 1 ½ quart baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with chips!
COMMENTS
I know how to leave it under 10 ingredients. This one is similar: 1cup shredded mozzarella,1 cup parmesan,1-14oz artichoke hearts,1-10oz frozen spinach and a splash lemon juice and a bag tortilla chips. Prepare like Carli’s recipe.
:})
This is a large, hearty appetizer that a recent trip to the mid-west gave me.
8 - english muffins toasted, 1c mayo, 1c shredded swiss cheese, 1 can black sliced olives. Combine mixture. Spread on english muffins and heat in oven 350 - 6 min. or until hot.