Sunday, January 3, 2010

Artichoke & Spinach Dip

1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pita chips, tortilla chips, or sliced French bread


Heat oven to 400° F.

Squeeze the spinach between paper towels to remove excess moisture.

In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.

Scrape the mixture into a small oven-safe baking dish.

Bake until lightly golden and heated through, about 15 minutes.

Serve warm with the chips or bread

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