This recipe is probably my college roomies favorite thing that I make (it’s a close call between spinach and artichoke dip and my chocolate chip cookies). So this post is for HDET (Heather, Dove, Erin and Tarah) now you girls don’t need to call for the recipe anymore. PS Happy 24th Birthday Tarah!
Spinach and Artichoke Dip
Serves 8-10
14 ounce can of artichoke hearts
15 ounces of fresh baby spinach
8 ounces of cream cheese
4 ounces of feta cheese
1/4 cup of shredded Parmesan cheese (plus some from topping)
1 french baguette
1. Cook spinach over medium heat until it condenses and drain.
2. Drain artichokes and chop.
3. Mix all cheeses and add spinach and artichokes.
4. Spray an 8 inch circular cooking pan and add dip.
5. Top with shredded Parmesan cheese.
6. Bake at 375 degrees for 30 minutes.
7. Serve with sliced baguette.
HDET & Memories
H&M
