Monday, July 9, 2012

Florentine Artichoke Dip

Florentine Artichoke Dip

16 oz sour cream
½ cup mayo (add more if needed)
1 ½ cup grated Parmesan cheese
2 teaspoons fresh lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
10 oz. package frozen chopped spinach, thawed and drained
2 green onions, chopped
14 oz. can, water packed artichoke hearts, drained and finely chopped
10 cloves roasted garlic, finely chopped.

Preheat oven to 375˚. Mix all ingrediens until well combined. Transfer to an oven safe serving dish. Bake for 20 – 25 minutes until bubbling.

Serve with crackers or your choice of dippers.

COOKS NOTES: If you don’t have the time to roast the garlic, substitute with 1 -2 cloves of garlic finely minced.

No comments:

Post a Comment