Spinach-artichoke dip (chicago style)
Yield: 1 Servings
Ingredients:
- 16 oz Light Sour Cream
- 3 oz Parmesan cheese
- 14 oz Can Artichoke Hearts -- Drain rinse chop
- 10 oz Pk chopped spinach -- thaw Drain well
- 6 oz Monterey jack cheese --
Instructions:
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) Recipe By : From:
