This classic dip is just as delicious homemade as it is from a restaurant. Scoop it up with tortilla chips, crackers, or crostini.
Ingredients:
2 1/2 cups artichoke hearts (packed in oil) drained well and chopped
1 cup frozen chopped spinach, thawed and drained of all excess liquid
1 cup sour cream
1/2 cup mayo
1/2 cup cream cheese, softened
1 cup freshly grated parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Fresh ground black pepper, to taste.
Directions:
- Pre heat oven to 375 degrees F.
- In a large bowl, mix all ingredients together well.
- Scrape mixture into a 10-inch pie pan. Smooth top.
- Cover pan with tin foil and bake 30 minutes.
- Remove tin foil and continue baking 10-15 minutes, until bubbly.
Cream cheese? Is that new? I’m in California and trying to impress my family with “MY” cooking. 🙂
Same recipe as always–have you been forgetting the cream cheese???? It will be even better once you add it!
LOVE, LOVE, LOVE this. I eat it with a spoon and forget the chip!!