Spinach Dip
Ingredients:
1 tablespoon minced garlic
1 8oz. package of fresh baby spinach
1 teaspoon vegetable oil
1 lb. cream cheese
1 cup grated parmesan
5 oz. sour cream
1 8oz. can of artichoke hearts, drained and chopped
salt and pepper to taste
Directions:
In a large sauté pan, heat garlic and oil over medium heat. Add half of the spinach and stir. Add the softened cream cheese and stir. When the cream cheese melts, add the remaining spinach and parmesan cheese. Stir until mixture begins to melt. Next add sour cream and sprinkle with salt and pepper. Continue to stir ingredients until well mixed. Remove from heat. Pour mixture into a food processor and mix briefly at medium speed. Pour dip into a casserole dish and add artichokes.
If dip is made for immediate serving, keep at room temperature. If the dip is made for a later date, it can be refrigerated and then reheated in the oven for 10-15 minutes at 350°. Serve with tortilla chips, toasted focaccia points or any of your favorite vegetables.
Woodman's Bar & Grill's Spinach Dip
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