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Hot Artichoke & Spinach Dip

Ingredients

  • 10 oz. frozen, chopped spinach, thawed & drain
  • 1 (14 oz) can artichoke hearts, drained
  • 1 c. mayonnaise
  • 1-1/2 c. Parmesan cheese, shredded (fresh, not container)
  • 1 1/2 c. Monterey Jack cheese, shredded
  • Garlic salt to taste
  • 2 tsp. Tabasco
  1. Preheat oven to 350°
  2. Squeeze water from spinach. Chop artichoke hearts well.
  3. Combine all ingredients and mix well.
  4. Pour in 1 1/2-quart dish, bake for 30 minutes.
  5. Serve warm with crackers.

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