Sunday, August 1, 2010

Artichoke Spinach Dip

10 oz. spinach, chopped
olive oil
1 can artichoke hearts (14 ounces), drained and roughly chopped
1 cup shredded parmesan romano cheese blend
1/2 cup shredded mozzarella cheese
6 ounces alfredo sauce (jarred is fine)
1 teaspoon fresh garlic, minced
4 ounces cream cheese, softened
1 can white beans, pureed
fresh black pepper, to taste

Saute spinach in olive oil until wilted, Combine remaining ingredients. Spead into an 8"x8" baking dish.

Bake at 350 for 25-30 minutes or until cheeses are bubbling and melted.

Serve with chips or bread

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