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Oven-Roasted Broccoli with Parmesan Cheese
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Artichoke and Spinach Dip
Serves 6 cups |
The all-time favorite dip for every event!
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Ingredients:
| 8 oz. cream cheese, softened |
| 1/4 teaspoon fresh ground pepper |
| 1/2 cup sour cream |
| 1 can artichoke hearts, drained and chopped |
| 10 oz. frozen chopped spinach, thawed, drained, and squeezed dry |
| 2 cups mozzarella cheese, shredded and divided |
| 4 tablespoons fresh parmesan cheese, grated anddivided |
| 3 cloves garlic, crushed |
| Bread pieces, for serving |
| Chips, for serving |
Directions:
- Preheat oven to 350° F.
- In a large bowl, stir together cream cheeses, sour cream, artichoke hearts, spinach, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, garlic and black pepper.
- Spoon into a medium quart baking dish.
- Top 1/2 cup mozzarella and 2 tablespoons Parmesan.
- Bake until bubbly and golden brown, about 30 minutes.
- Serve with bread or chips.
| Course: | Side |
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