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Home » Cheesy Spinach and Artichoke Dip with Parmesan Crisps

Cheesy Spinach and Artichoke Dip with Parmesan Crisps

August 30, 2017 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on August 30, 2017

  • Yield: 6-8 Servings

Ingredients

For Dip

  • 20 ounces frozen spinach, thawed and drained
  • 2 cans artichoke hearts, drained and chopped
  • 8 ounces sour cream
  • 8 ounces cream cheese, room temperature
  • 1/2 cup grated Parmesan cheese, extra for the top
  • 1 cup shredded Mozzarella cheese, extra for the top
  • 2 gloves garlic, minced**bagel chips optional for dipping**

For Parmesan Crisps

  • 6 tablespoons grated Parmesan cheese
  • (1 tablespoons of grated Parmesan cheese equals 1 Parmesan chip)

Instructions

For Dip

  • Pre-heat oven to 375F.
  • Mix the sour cream, cream cheese, mozzarella and Parmesan cheese. Add artichoke hearts and spinach. Mix well to combine.Pour mixture into oven safe dishes. Sprinkle a little mozzarella and Parmesan cheese onto the tops.
  • Bake for 15-20 minutes. Or until cheesy is bubbly.

For Parmesan Crisps

  • Pre-heat oven to 400F.
  • Place 1 tablespoon of grated Parmesan cheese into mound on a cookie sheet. Press down gently to make circle. Repeat with each tablespoon of cheese.
  • Bake for 4-5 minutes or until edges start to brown. Remove from oven and let cool.
  • Makes 6-8 Servings
  • Print

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