Classic, easy, creamy, yummy. Check out my spinach-artichoke tart, if you’d like a different take on this flavor favorite. Not for vegans, but fine for vegetarians who have no qualms about fat 😉
Spinach-Artichoke Dip
Yield: 4.5 cups
2 cups Parmesan cheese
1 (10-ounce) box frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup full-fat sour cream
1 cup full-fat cream cheese
2 teaspoons garlic, minced
Preheat oven to 375 degrees.
Mix together all the ingredients in a food processor, blending to your desired consistency, chunky or smooth. Bake for 20-30 minutes. Serve warm or cold, either will be delicious!
Note: great for stuffing mushroom caps, too!