January 17, 2011

Hot Artichoke & Spinach Dip

2 jars (6 oz. each) marinated artichoke hearts, drained & chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained
1 garlic clove, pressed
½ c sour cream
½ c mayonnaise
¾ c grated parmesan cheese

Preheat oven to 375° F. Drain and coarsely chop artichoke hearts with Food Chopper. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise & Parmesan.

Spoon dip into baking dish. Bake 20-25 minutes or until heated through. Spread on Cocktail bread slices or fresh vegetables.

Marcia Stevens

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