Spinach Artichoke Dip Recipe
2 C. Grated Parmesan Cheese
2 C. Grated Monterey Jack Cheese
1 C. Mayonnaise
1 C. Sour Cream
1 can (14 - 15 oz.) Artichoke Hearts, drained and diced
1 package (10 oz.) Frozen Spinach, thawed and squeezed dry
6 Cloves Garlic, minced
1/2 t. Freshly Ground Pepper
Preheat the oven to 400° F. Combine the cheeses, mayonnaise and sour cream in a large bowl and mix well. Add the artichoke hearts, spinach, garlic and pepper. Mix well.
Place in a 1- or 1-1/2 quart casserole. (At this point, the dip can be covered and refrigerated for up to two days before serving.) Bake uncovered for 15 minutes, or until the mixture is bubbling. Serve hot with chips or fresh vegetables. It also makes a great topping for baked potatoes.
Makes 4 cups.
Recipe From Razzle Dazzle Recipes