Thursday, April 14, 2011

Spinach and artichoke dip

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

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup refrigerated alfredo sauce

8 ounces of softened cream cheese
1/3 cup grated Parmesan Cheese

4 cloves garlic, minced

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp crushed red pepper

Preheat oven to 350°F. Mix all ingredients until well blended. Spoon into 9-inch quiche dish or pie plate. Bake for 20 min. or until lightly browned. Serve with crackers, pita chips, or tortilla chips. You can also sprinkle with an additional 1/2 cup of shredded parmesan before baking.