Appetizers

Baked Spinach and Artichoke Dip

Baked Spinach and Artichoke Dip
Pinit

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
2 cloves garlic, minced
1 cup mayonnaise
1/2 cup sour cream
1 (8 ounce) package cream cheese, softened
1 tablespoons lemon juice
3/4 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees. Spray a small casserole dish with cooking spray. In a bowl place the cream cheese, sour cream and mayonnaise. Beat until smooth. Mix in garlic, lemon juice, artichoke hearts, spinach, mozzarella and ½ cup Parmesan cheese. Spread evenly into baking dish. Sprinkle remaining ¼ cup Parmesan cheese on top. Bake uncovered for 20 to 25 minutes until slightly brown and bubbly. You can also hollow out a loaf of sourdough bread and place mixture in the center. Wrap in foil and bake on a cookie sheet until bread gets a little crispy and dip is warmed through. Serve right away with extra sliced fresh bread for dipping.

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