Spinach artichoke dip

From the kitchen of Elizabeth DeLange, Alma Center, Wis.


8 ounces cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced (1 teaspoon)
2/3 cup finely shredded parmesan cheese
1/2 cup finely shredded mozzarella cheese
Pepper, to taste
14 ounces quartered artichoke hearts, liquid drained and chopped
6 ounces frozen spinach, thawed, squeezed to drain excess liquid

Combine all ingredients and refrigerate.


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