Monday, March 2, 2015

Spinach and Artichoke Dip

Recipe from Lorilyn Glenn

1 (10 oz.) box frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts drained and chopped
1 C shredded parmesano-reggiano
½ C shredded mozzarella
10 oz. prepared alfredo sauce
1 tsp minced garlic
4 oz. cream cheese, softened
pepper to taste

Preheat oven to 350 F. Combine ingredients thoroughly in a bowl and spread into a small baking dish (8x8 works great).  Bake for 25-30 minutes of until cheeses are bubbling and melted.  Serve with chips, pita wedges, or small slices from a baguette.

No comments:

Post a Comment