Spinach and Artichoke Dip | Marlene Maurer – Lakewood, Colo.
1/2 c. sour cream
1/4 tsp. black pepper
3 garlic cloves, minced
14-oz. can artichoke hearts, drained and chopped
10-oz. package chopped spinach, thawed, drained and squeezed dry
8 oz. cream cheese, softened
6 oz. mozzarella cheese, shredded and divided
1 oz. Parmesan cheese, grated and divided
Preheat oven to 350 degrees.
Combine first seven ingredients in a large bowl, stirring until well blended.
Add four oz. mozzarella and two tbsp. Parmesan; stir well.
Spoon mixture into a broiler-safe 1 1/2-quart glass baking dish.
Sprinkle with remaining mozzarella and Parmesan.
Bake for 30 minutes or until bubbly.
Preheat broiler to high and leave dish in oven.
Broil for 3 minutes, or until cheese is lightly browned.
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The Castle Rock based Colorado Agricultural Leadership Foundation hosted its 12th Legend of Agriculture Dinner on Friday, Oct. 1, 2021. Held for the first time on the CALF grounds at the historic Lowell Ranch, it…