Spinach Artichoke Dip

I made this last week for a cabin trip up in the mountains with a few of my friends.  Everyone really liked it and I even had a few requests for the recipe.  It was a great thing to bring because I could make it ahead of time and keep it refrigerated until we were ready for some dip.


This would be a great addition to any menu!

Spinach Artichoke Dip

Source: Brown Eyed Baker

Yields 12 servings

Ingredients

1 (14-ounce) can artichoke hearts, drained and finely chopped

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 1/2 cups (6 ounces) finely shredded or grated Parmesan cheese, divided

1 1/2 cups (6 ounces) shredded Monterey Jack cheese, divided

4 ounces cream cheese, softened

2/3 cup sour cream

1/3 cup mayonnaise

2 garlic cloves, finely minced

Paprika, to taste (optional)

Directions

Preheat oven to 350 degrees.  Press the excess moisture from the spinach.

Combine the artichokes, spinach, 1 1/4 cups of Parmesan cheese, 1 1/4 cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

Spoon the artichoke mixture into a 1 1/2-quart baking dish.  Sprinkle the remaining Monteray Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired.  Bake for 30 minutes.  Serve warm with tortilla or pita chips, crackers or vegetables.