Artichoke and Spinach Dip
This recipe has been passed down from my mom, who got it from my sister's sister-in-law, who got it from her mother-in-law! It is by far the best dip I have ever eaten, and I could definitely sit down with a box of crackers and eat the entire pan all by myself! I'll follow up with a picture tonight!
1 jar/can (12-14 oz) artichoke hearts, drained and chopped
2 cups spinach leaves, rinsed
8 oz cream cheese
1 cup parmesen cheese
1/2 c mayo
1/2 c sour cream
1 tsp garlic powder
1 roma tomato, chopped
Preheat oven to 350. Combine artichokes and spinach in a food processor and chop (you can also just chop these by hand). Put mixture in large bowl. Add remaining ingredients, except tomato and mix until all ingredients are combined with an electric mixer. Pour into 9x13 pan. Top with tomato. Bake for 30 minutes.
Serve with baguette, crackers, chips, or vegies.
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