July 20, 2010

Spinach Artichoke Dip

By: Lauri Lund

1 box frozen spinach, thawed, drained
1 14-ounce can artichoke hearts (NOT marinated), drained, quartered
1 8-ounce package cream cheese, softened
1/4 cup sour cream
1/4 cup mayo
1/3 cup grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
red pepper flakes
Roma tomatoes, diced
grated Parmesan cheese


Mix everything but last 2 ingredients together in a bowl and microwave until warm and creamy. (I microwave 1-2 minutes at a time until I
think it seems warm enough). Put in a serving dish, sprinkle lots of
Parmesan cheese and some diced tomatoes on top. Tip: Can be prepped ahead of time, just don't heat it until you are ready to serve. Serve with Tortilla chips or crackers

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