Spinach Artichoke Dip
Spinach Artichoke Dip
I have tried to cook fresh artichokes but I sure did not like it much. If it is too difficult to eat certain foods, I usually don’t like it or will try a way around it.
For example, I really like crab but I refuse to sit and get my hands all cut up trying to get it out of the shell, so I will not order it out unless is it out of the shell already.
The same goes for artichokes; it is too much work for me to suck the meat off of a leaf. So I buy the ones in a jar. Oh well. Get some pita chips and enjoy this dip.
For example, I really like crab but I refuse to sit and get my hands all cut up trying to get it out of the shell, so I will not order it out unless is it out of the shell already.
The same goes for artichokes; it is too much work for me to suck the meat off of a leaf. So I buy the ones in a jar. Oh well. Get some pita chips and enjoy this dip.
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 block of cream cheese 16 oz.
- 1/4 cup grated Mozzarella Cheese
- 1 teaspoon minced garlic
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
3. Bake until heated through and bubbly, about 25 minutes.
2. In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
3. Bake until heated through and bubbly, about 25 minutes.
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