This looks, well, lucious!! I found it on Allrecipes.com
Rated: 5 out of 5 by 314 members
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 24 servings
"This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there!!! It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs."
INGREDIENTS:
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 cup sour cream 1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 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.
Rated: 5 out of 5 by 314 members
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Yields: 24 servings
"This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there!!! It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs."
INGREDIENTS:
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 cup sour cream 1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 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.
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