Baked Spinach and Artichoke Dip
Taken from my “Favorites” folder!
Test Kitchen Notes; if you prefer a milder tasting spinach flavor then cook the spinach first cool then hand-squeeze dry
Servings 4-6
INGREDIENTS:
1/2 cup sour cream
1/2 cup mayonnaise (such as Hellman’s mayonnaise, do no use salad dressing)
1 tablespoon milk or light cream
1/2 cup freshly grated parmesan cheese (grated)
1/2 cup finely cubed mozzarella cheese
1 medium garlic clove, minced (garlic lovers can increase)
1 (10 ounce) package of frozen spinach, thawed and hand-squeezed to remove all excess moisture
1 (14 oz) can of artichoke hearts, chopped
seasoned salt or white salt, to taste
Tabasco sauce, optional and adjust to taste
INSTRUCTIONS:———————————
Preheat oven to 325 degrees F.
Grease a shallow casserole dish (I use a 9-inch glass pie plate).
In a bowl combine the sour cream with mayonnaise and milk until well blended.
Mix in the remaining 5 ingredients until combined
Season with salt and Tabasco sauce to taste
Transfer to baking dish.
Bake for about 15-20 minutes or until hot.
Related posts:
Related posts brought to you by Yet Another Related Posts Plugin.
