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Photo by wwny
Ingredients
10 ounces chopped spinach
10 ounces prepared alfredo sauce
14 ounces of chopped artichoke hearts
1/2 cup shredded mozzarella cheese
4 ounces softened cream cheese
1 cup shredded parmesan and romano cheese mix
1 teaspoon minced garlic
black peppered to taste
Photo by moria
Whether you choose to use artichoke or not, spinch dip will make your party dip recipes immediately more versatile. When served in a sour-dough bread bowl, they’re real eye-pleasers, too.
Photo by yummiec00kies
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Photo by taste-buzz
Ingredients
1 cup of crab meat
1 cup of fresh Parmesan cheese
1 cup of Hellman’s real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt
Directions
Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot. Toast – to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.
