Kristen's Baked Artichoke Spinach Dip

24 Servings
Artichoke Italian
Bake Party Food Hors dOeuvres Appetizers Artichoke Italian Winter Tangy

2 cups Canned ichokes chopped
1 package Frozen chopped nach thawed and drained
16 oz am cheese softened
1 cup onnaise
1 cup mesan grated
3 tablespoons lic minced
1 teaspoon pepper flakes crushed
1/2 teaspoon t
1/2 teaspoon ck pepper
2 Baguettes sliced
ve oil for drizzling
Salt and per to taste

Preheat oven to 350?. In a large mixing bowl combine the softened cream cheese with the mayonaise. Mix in the artichokes, spinach and parmesan. Add the garlic, red pepper flakes, salt and pepper to the mixture. Spread into a shallow baking dish. Bake at 350? for 40 minutes or until top is browned slightly and dip is bubbly. Remove from oven and allow to cool for at least 10 minutes before serving. While the dip is baking, slice the baguettes into ? inch slices. Place them, single layered on a cookie sheet. Drizzle with olive oil and sprinkel with salt and pepper to taste. Once the dip is out of the oven, bake the bread at 400? for 7-10 minutes or until slightly toasted. Enjoy.


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