Thursday, October 28, 2010

Artichoke Dip

This is a wonderful warm dip to serve with your breadsticks.  OR, you can make your own crackers using the recipe we made at ORLA last year.   Look at the archive list on the right of this page, and click on February 2010 to find the "crackers" entry.

Preheat your oven to 350 degrees.  Assemble the following ingredients:

1 (14 oz.) can quartered artichoke hearts- drained and chopped
1 package (10 oz.) frozen chopped spinach-
defrosted and squeezed dry
3/4 cup mayonnaise
3/4 cup sour cream
1 cup freshly grated Parmesan cheese
1 clove garlic- peeled and chopped
salt and pepper

Lightly oil a shallow 2 quart casserole dish.

In a medium bowl, mix all the ingredients until well combined.  Spread evenly in the casserole dish and (this can be refrigerated at this point until you want to bake and serve it)  bake for 25 to 30 minutes, or until bubbly and lightly browned.

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