- 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
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