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Sadie
11-15-2011, 05:59 PM
HOT SPINACH AND ARTICHOKE DIP

8oz Philadelphia cream cheese
2c mozzarella-shredded
1/2c Fresh grated Parmesan (Kraft wedge)
10oz frozen spinach pkg
1-14oz can of artichoke hearts
4 tbsp mayonnaise
1c sour cream
1 tsp salt
1tsp olive oil

1. Preheat oven at 350
2. In large skillet heat oil at med-low heat
3. Drain thawed spinach and squeeze dry, add to oil and keep on low, add salt.
4. In food processor, pulse the artichoke hearts until they have a mashed potato consistency, add the sour cream, mayo and cream cheese, blend until smooth.
5. Add the artichoke mixture to the pan and cook on med until smooth.
6. Spray the bottom of a glass pie pan with nonstick spray, add the mixture.
7. Sprinkle the grated Parmesan cheese on top and bake for 235-30 min.
8. When the time is up, put on BROIL until cheese is golden or dark brown.
9. Serve immediately.