Thursday, October 20, 2011

Spinach and Artichoke Dip

1 16 oz container of sour cream
10-12 oz of mayo (add the sour cream to a bow and then fill the container about ¾ full of
mayo and add that. Saves making measuring cups dirty!)
1 package of frozen spinach (thawed and drained)
1 14 oz can/jar of artichoke hearts drained
1 clove of garlic
1 cup of grated parmesan cheese

Finely chop artichoke hearts, spinach and garlic. Mix together all of the ingredients.
Serve cold.

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