Erica’s Spinach Artichoke Dip

It’s super bowl Sunday! I thought I would share my favorite dip recipe. This recipe was a lucky mistake. When I first made it, I didn’t have the cheese it called for… and I’ve never done it “correctly” since. So here’s my recipe:

Stays good in the fridge for a few days and freezes well

Erica’s Spinach Artichoke Dip:

1- 8 oz pack of shredded Mexican 4 cheeses

1-2 8 oz packs of shredded Parmasean cheese

1 (10 oz] box frozen chopped spinach, thawed

1 (14 oz) can artichoke hearts, drained and chopped

2/3 cup sour cream

1 cup (or 8 oz stick) cream cheese

1/3 cup mayonnaise

2 teaspoons garlic, minced

Crackers or toasted bread to serve dip with

Preheat oven to 375 degrees F. Mix together cream cheese, sour cream, mayonnaise and garlic. Stir in remaining ingredients, with the cheese added last. Bake for 30 minutes. Serve with crackers or toasted bread.

P.S. Happy Birthday to this guy!

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