2 jar (6 1/2 oz each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream (I used plain greek yogurt last time, and turned out well)
1/2 c. mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)
Preheat oven to 375 degrees. Drain and coarsely chop artichoke hearts (I use a food chopper). Combine all ingredients in bowl. Spoon into pie plate. Bake 20-25 minutes or until heated through. I love this on fresh artisan bread, with chips, and fresh veggies. I will also use the leftovers as a sandwich spread.
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