Spinach and Artichoke Seren-dip-ity

12 oz. can marinated artichoke hearts
6 oz. bag frozen spinach
2 cloves garlic, pressed
1/4 c. sour cream
1/4 c. mayonnaise
1/2 c. parmesan cheese shredded

Preheat oven to 375 degrees.

Chop artichoke hearts, and drain off excess fluid.

In large bowl, combine artichokes and spinach.

Add garlic, mayo, and sour cream.

Stir well, then add in the parmesan cheese.

Spread into a small baking dish.

Bake for about twenty minutes, until warm and bubbly.

Serve with one or more of the following; sliced French bread, Ritz crackers, tortilla chips, pita chips, or bagel chips.

This is such a great recipe. I try to keep these ingredients on hand because it is such a fast and yummy crowd pleaser. I also enjoy it on toast for breakfast, as a filling in an omelette or a quiche, or even in stuffed chicken breasts. It’s so versatile and super delicious.


2 Comments on “Spinach and Artichoke Seren-dip-ity”

  1. Cindy says:

    I’ve always wanted to make a spinach & artichoke dip! Can I use fresh spinach instead? If so, how much? Thank you!

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