Prep 5 mins
Cook 30 mins
A tried, tested, and true recipe that you may be tempted to keep to yourself rather than share with guests... I kid you not, it's THAT good!
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup cubed mozzarella cheese
- 1 garlic clove, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed of its juices
- 1 (14 ounce) can artichoke hearts, chopped
- preheat oven to 325 degrees.
- Combine all ingredients.
- Place in a shallow casserole dish.
- Bake dip for 30-35 minutes or until the top is bubbly.
This is just delicious. What a great recipe. I did add about 1/4 cup of chopped onion and sauteed that with the garlic before adding to the other ingredients. I also needed to add a little more mayo and sour cream to make it a little creamier. I used light sour cream and light mayo and it worked out perfect. This will be enjoyed tonight at our family Christmas gathering. Thanks for sharing.
Personally, i found the recipe a bit bland and added more garlic and some salt to it while it was baking, which did the trick. I also added more mayo to the dip as I thought it wasn't creamy enough. I also used 2% shredded cheese, low fat sour cream and light mayo. You don't notice the lower fat versions at all in this dish. Very good starting point though and will definitely make again.
This is definitely a lighter variation of the recipe I normally use. The grocery I purchased the ingredients from did not have frozen spinach or regular artichoke hearts. I had to buy marinated artichokes...and I rinsed them before mixing in. I also used canned spinach instead of frozen. Both ingredient worked out okay, but I would not use marinated artichokes in the future if I can avoid it...they overpower the dish a bit. Made for PAC 2009