Friday, December 14, 2012

Hot Artichoke and Spinach Dip

This classic warm dip is great served with a variety of vegetables, french bread or pita, crackers or corn chips.
Hot Artichoke and Spinach Dip

1- 10 ounce package frozen chopped spinach, thawed and squeezed dry.
2 -14 ounce cans artichoke hearts, drained and chopped
1 cup Parmesan cheese, freshly grated
1/2 cup mayonnaise
1/2 cup sour cream
dash of hot sauce
fresh ground pepper and salt, to taste

Preheat oven to 400F.
In a large bowl, mix the spinach, artichoke hearts, 3/4 cup of Parmesan, mayonnaise, sour cream, hot sauce, salt and pepper.
Put into a baking dish and sprinkle top with remaining 1/4 cup Parmesan.
Bake until warm throughout and top is brown, about 30 minutes.

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