Monday, February 11, 2008

Spinach-Artichoke Dip

1 – 10 ounce pkg frozen spinach, thawed, squeezed and strained
1 – 13.75 ounce can artichoke hearts, drained
¼ cup parmesan or parano cheese, shredded
¾ cup Monterrey jack cheese, shredded
1 cup mozzarella cheese, shredded
½ cup cream

Combine and bake at 350 degrees until bubbly and golden brown. Serve with ciabatta bread or tortilla chips. Serves 4-6.

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