1 package 10 oz. frozen spinach chopped and drained
1 can or package of artichoke hearts rinced, drained and chopped
1/2 cup sour cream
2 tbs mayo
4 oz. neufchatel cream cheese
2 oz. mozzarella cheese shredded
1/2 tsp salt
1/4 tsp pepper
Instructions
Preheat the oven to 375. Heat oil in skillet over medium heat. Add the onion and cook stirring often until softened. Add the garlic and cook 1 minute. Remove from the heat.
In a food processor combine the artichoke hearts, spinach,sour cream, mayo, cream cheese, salt and pepper. Process until smooth. Add cooled onion mixture and pulse to combine.
At this point you can refrigerate the dip overnight in an airtight container for up to 3 days before baking.
Transfer the mixture into an 8 inch square baking dish that has been sprayed. Bake until heated through 20-25 minutes. Serve hot with chips or veges.
Originally Submitted
1/4/2013
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You can add this Make ahead baked spinach artichoke dip recipe to your own private DesktopCookbook.
