LINDA’S KICK-OFF CREAMY SPINACH ARTICHOKE DIP
1 PACKAGE CREAM CHEESE (ROOM TEMP)
3/4 CUP MAYONNAISE
3/4 CUP SOUR CREAM
1/3 CUP CHOPPED SHALLOT
1 CAN OR BOX FROZEN ARTICHOKE HEARTS, CHOPPED & DRAINED
1 PACKAGE FRESH SPINACH
3/4 CUP SHREDDED PARMESAN CHEESE
- PREHEAT OVEN TO 375 DEGREES.
- IN A BOWL, BLEND CREAM CHEESE & MAYONNAISE.
- STIR IN REMAINING INGREDIENTS.
- PLACE IN A GLASS PIE PLATE.
- BAKE UNCOVERED FOR 15-20 MINUTES (OR UNTIL HEATED THROUGH & SLIGHTLY BROWN).
- SERVE WITH CRACKERS.