Spinach-artichoke dip (chicago style)

Yield: 1 Servings

Measure Ingredient
16 ounces Light Sour Cream
3 ounces Parmesan cheese
14 ounces Can Artichoke Hearts --
\N \N Drain, rinse, chop
10 ounces Pk chopped spinach -- thaw,
\N \N Drain well
6 ounces Monterey jack cheese --
\N \N Shred

Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for topping later) in a 2qt casserole dish. Stir in spinach and artichokes. Mix well. Cover top with monterey jack and other ounce of parmesan cheese. Bake for 15 minutes at 400~ and then broil for about 5 minutes or until cheese is golden brown. Serve with tortilla chips and side dishes of sour cream and your favorite salsa. This makes about 4 times what you are served at a restaurant so you may want to adjust the ingredients. (wrv)

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