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Artichoke and Spinach Dip

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Serves 6 cups |

The all-time favorite dip for every event!

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Ingredients:

8 oz. cream cheese, softened

1/4 teaspoon fresh ground pepper

1/2 cup sour cream

1 can artichoke hearts, drained and chopped

10 oz. frozen chopped spinach, thawed, drained, and squeezed dry

2 cups mozzarella cheese, shredded and divided

4 tablespoons fresh parmesan cheese, grated anddivided

3 cloves garlic, crushed

Bread pieces, for serving

Chips, for serving

Directions:

Preheat oven to 350° F.
In a large bowl, stir together cream cheeses, sour cream, artichoke hearts, spinach, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, garlic and black pepper.
Spoon into a medium quart baking dish.
Top 1/2 cup mozzarella and 2 tablespoons Parmesan.
Bake until bubbly and golden brown, about 30 minutes.
Serve with bread or chips.

Course:

Side

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Artichoke and Spinach Dip

Serves 6 cups

Ingredients:

8 oz. cream cheese, softened

1/4 teaspoon fresh ground pepper

1/2 cup sour cream

1 can artichoke hearts, drained and chopped

10 oz. frozen chopped spinach, thawed, drained, and squeezed dry

2 cups mozzarella cheese, shredded and divided

4 tablespoons fresh parmesan cheese, grated anddivided

3 cloves garlic, crushed

Bread pieces, for serving

Chips, for serving

Directions:

Preheat oven to 350° F.
In a large bowl, stir together cream cheeses, sour cream, artichoke hearts, spinach, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, garlic and black pepper.
Spoon into a medium quart baking dish.
Top 1/2 cup mozzarella and 2 tablespoons Parmesan.
Bake until bubbly and golden brown, about 30 minutes.
Serve with bread or chips.

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Fresh flavors just dropped in San Mateo and Palo A

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