Wednesday, December 10, 2008

Spinach Artichoke Dip

One of my favorite recipes of all time is this one. We make it for just about any family gathering we have. I just love how it can go with Mexican, Italian, American, really just about anything. I originally found it in cooking light, but I changed it a bit. (Warning: It is not cooking light anymore, but if you want it to be just use fat free/low fat stuff instead.)

2 C shredded mozzarella
½ C sour cream
¼ C grated parmesan
¼ tsp black pepper
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) block cream cheese, softened
½ (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 package tortilla chips

1. Preheat oven to 350°.

2. Combine mozzarella, sour cream, Parmesan, and next 6 ingredients (Parmesan through spinach) in a large bowl, and stir until well-blended.

3. Spoon mixture into a 2½-quart baking dish.

4. Bake at 350° for 30 minutes. Serve with tortilla chips or toasted bread.