Word Count: 160
Equipment
- 8 x 6 in. Pyrex for a single batch
- 9 x 13 in. Pyrex for a double batch
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream Cheese (well softened) | 8 oz |
| Sour Cream | 1/4 cup |
| Mayonnaise | 1/4 cup |
| Garlic Clove (minced) | 1 |
| Parmesan Cheese (finely shredded) | 2/3 cup (76g) |
| Mozzarella Cheese (finely shredded) | 1/2 cup (56g) |
| Pepper | to taste (~1/2 tsp) |
| Quartered Artichoke Hearts (drained, squeezed, diced) | 1 14 oz can |
| Frozen Spinach (thawed, squeezed) | 6 oz |
Steps
- Preheat oven to 350ºF.
- Spray the chosen baking dish with non-stick cooking spray.
- In a mixing bowl, stir together softened cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
- Stir in diced artichokes and spinach. 1
- Spread mixture evenly into prepared baking dish.
- Bake in preheated oven until heated through and melty, about 20-25 minutes.
- Serve warm with tortilla chips, crackers or toasted baguette slices.
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It is important to squeeze as much liquid as possible out of the spinach and artichoke. ↩︎