Monday, January 1, 2018

Baked Artichoke & Spinach Dip

1/2 cup sour cream
1/2 cup mayonnaise
1 clove garlic minced
2 baguettes crusty bread + an additional one for serving
8 oz. softened cream cheese
10 oz spinach frozen and unthawed
1 cup grated Parmesan cheese divided
8 oz can non-marinated artichoke hearts drained and chopped

  1. Preheat oven to 350◦ 
  2. Combined sour cream, mayonnaise, cream cheese, 2/3 cup Parmesan cheese and garlic. Beat until smooth. Fold in the artichoke hearts.
  3. Cut off a thin slice of the baguette from the top and hollow out to a depth of 1 1/2", creating a well for the artichoke/spinach dip. Spoon the dip evenly into the 2 loaves. Sprinkle with the remaining Parmesan cheese.
  4. Place on a baking tray and bake at 350 F degrees for 25-30 minutes.
  5. Serve hot and with crackers or pieces of another baguette.

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