Thursday, December 31, 2009

Bread Dip

  • 2 cups shredded Monterey Jack Cheese
  • 2 cups shredded Parmesan Cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 package frozen chopped spinach ( 10 oz), thawed, drained and patted dry
  • 1-2 cans quartered artichoke hearts, drained and rinsed
  • 5-6 cloves minced garlic

Mix together and bake at 350 for 20-30 minutes. It usually gets a little golden and slightly bubbly. Server with baguettes, french or sourdough bread or even tortilla chips.

I got this delicious dip recipe from someone I used to work with. It is one of my favorites and is always a hit!

* You can use light mayo and sour cream and it turns out fine. I also usually only use a bag of Parmesan cheese and it is 1 1/2 cups and it still turns out the same.