Recipe courtesy of joogle
2 cups grated Parm Cheese
2 Cups grated Monterey Jack Cheese
1 cup Mayonnaise
1 cup Sour Cream
1 (14 oz) can artichoke hearts, drained and diced
1 (10 oz box) frozen spinach, thawed and squeezed dry
6 cloves garlic, minced (1 tablespoon)
1/2 teaspoon freshly ground pepper
Preheat oven to 400F. Combine cheeses, mayo, and sour cream in a
large bowl until well blended. Add the artichoke hears, spinach,
garlic, and pepper. Mix well. Place the mixture in a casserole dish
and bake the dip uncovered for 15 minutes or until the mixture is
bubbling.
2 cups grated Parm Cheese
2 Cups grated Monterey Jack Cheese
1 cup Mayonnaise
1 cup Sour Cream
1 (14 oz) can artichoke hearts, drained and diced
1 (10 oz box) frozen spinach, thawed and squeezed dry
6 cloves garlic, minced (1 tablespoon)
1/2 teaspoon freshly ground pepper
Preheat oven to 400F. Combine cheeses, mayo, and sour cream in a
large bowl until well blended. Add the artichoke hears, spinach,
garlic, and pepper. Mix well. Place the mixture in a casserole dish
and bake the dip uncovered for 15 minutes or until the mixture is
bubbling.
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