This is one of my favorite dips that is perfect for the holidays or watching sports on television. It freezes easily, too. I like to half the recipe and place it in small serving dishes, cover, and then freeze. Then, when guests come over, I defrost it and bake as usual.
1 cup shredded parmesan cheese
1 cup shredded Italian blend cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained really well
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
8 ounces cream cheese
1/3 cup mayonnaise
6-8 strips of bacon, cooked & crumbled
2 teaspoons minced garlic
1/4 cup Parmesan cheese and Italian blend cheese
- Preheat oven to 375F. Mix together Parmesan cheese, Italian blend cheese, drained spinach, and chopped artichoke hearts. In another bowl, combine sour cream, cream cheese, mayonnaise, bacon and minced garlic with spinach mixture. Place in casserole dish, oven-proof serving dish or large bread bowl. Sprinkle with Parmesan and Italian blend cheese. Bake for 20-30 minutes. Serve immediately with your favorite crackers, veggies, or toasted bread, or toasted bread dug out of the bread bowl. Makes 4 1/2 cups.
Note: You can freeze half this recipe, defrost it and serve it later. Also, since it cools fairly quickly, you can put it in a small crockpot and keep it warm. Leftovers are great stirred into scrambled eggs or served on top of grilled chicken breasts. You can use one cup of sour cream and leave out the mayonnaise if you want.