This is a warm delicious dip…but it’s very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like.
Original recipe makes 4 cups
1 (14 ounce) can artichoke hearts, drained
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/3 cup heavy cream
1/2 cup sour cream
1 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
- In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Calories: 82 kcal
Carbohydrates: 3.1 g
Cholesterol: 19 mg
Fat: 6 g
Fiber: 1.1 g
Protein: 4.3 g
Sodium: 203 mg