Artichoke
Dip
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Preheat the oven to 350 degrees F. Grease a
casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry.
Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well.
Scrape into the prepared casserole dish and sprinkle the jack cheese on top.
Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.
Serve with bagel chips.
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