I see this type of dip on menus everywhere, but we can seldom eat it. For some reason, it usually contains wheat! So I decided to make my own. It's wonderful on gluten-free crackers or with tortilla chips. - Kirsti
9 oz Fresh Spinach* Frozen or canned spinach can be used if necessary.
14 oz Can Artichoke Hearts
¼ cup Butter
3 Garlic Cloves, Crushed* About 1-1 1/2 teaspoons pre-minced garlic
8 oz Cream Cheese
½ tsp Garlic Salt
½ cup Sour Cream
¼ cup Parmesan Cheese
¼ tsp Black Pepper
1 cup Mozzarella Cheese
1
Preheat oven to 350°.
2
In a medium-sized saucepan over medium heat, sauté spinach, artichoke hearts, and garlic in butter. Once softened, add cream cheese. Stir often (to prevent cheese from burning) until melted.
3
When the cream cheese is melted and incorporated completely with spinach mix, remove from heat and add remaining ingredients.
4
Place mixture in an 8x8" square cake pan or a large bread pan. Bake for 30 minutes.
5
Serve warm with corn tortilla chips, Fritos, or crackers.
CategoryLunch & Dinner
Ingredients
9 oz Fresh Spinach* Frozen or canned spinach can be used if necessary.
14 oz Can Artichoke Hearts
¼ cup Butter
3 Garlic Cloves, Crushed* About 1-1 1/2 teaspoons pre-minced garlic
8 oz Cream Cheese
½ tsp Garlic Salt
½ cup Sour Cream
¼ cup Parmesan Cheese
¼ tsp Black Pepper
1 cup Mozzarella Cheese
