Spinach and Artichoke Dip

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•1 can of marinated artichokes (drained well)
•1 garlic clove (minced)
•1/3 cup of grated Romano cheese
•1/4 cup of grated Parmesan cheese
•1 10 ounce package of frozen chopped spinach (thawed and drained very well)
•1 cup of shredded mozzarella cheese
•1/3 cup of heavy cream
•1/2 cup of sour cream

In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese until combined. I usually just pulse it for about a minute. In a mixing bowl add drained spinach, heavy cream, sour cream, mozzarella and stir well. Once combined, add in the mixture from the food processor. Mix all of the ingredients together. Mixture should have a thick consistency. Spray a shallow pie dish with cooking spray. Pour artichoke mixture into baking dish and spread evenly.

Bake at 350° for 25 minutes. Artichoke dip should be bubbly and all of the cheese melted through. Remove from oven.  Serve with tortilla chips. We also like to serve with salsa and sour cream.