Spinach and Artichoke Dip
Ready In: 40 mins
Yields: 5 1/2 Cups
Ingredients
- 8 ounces mozzarella cheese, shredded
- 1⁄2 cup sour cream (fat free ok)
- 1 ounce parmesan cheese, grated
- 1⁄4 teaspoon black pepper
- 3 teaspoons garlic, minced
- 14 ounces artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened (lofat good)
- 10 ounces frozen spinach, chopped, thawed, drained and squeezed dry
Directions
- Preheat oven to 350.
- Combine 3/4 of mozzerella, sour cream, half parmesean and everything else. Stir till well blended.
- Spoon into baking dish and sprinkle with the rest of the mozzerella and parmesean.
- Bake for 30 minutes or until bubbly and golden brown.
- Serve with tortilla chips.
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