Hot Artichoke Dip

Great dip to use with cocktail bread, veggies, etc. I make it a bit healthier by using nonfat sour cream and nonfat Miracle Whip.

2 jars (6 ounces each) marinated artichoke hearts, drained a chopped
1 package (10 ounces) frozen, chopped spinach, thawed and well-drained
1 garlic clove, pressed
½ cup sour cream
½ cup mayonnaise
¾ cup grated Parmesan cheese


Preheat oven to 375 F. Drain and coarsely chop artichoke hearts. Combine artichoke hearts, spinach, garlic, sour cream, mayonnaise, and Parmesan cheese in large bowl.

Spoon dip into a deep dish pie plate. Bake 20-25 minutes or until heated through. Spread on cocktail bread slices for fresh vegetables.

Servings: 10-15 appetizer servings

Recipe source: Pampered Chef