YUM!!! Just in time for your New Year's Eve party snack list! Don't you just love a nice, piping hot dish of Spinach and Artichoke Dip with chips? I sure do! This one turned out AMAZING! It baked up so nice in my Pampered Chef pie plate too. It was the perfect size for it. The recipe made a bit more than I had planned on, but that's ok, because it tastes just as good warmed up the next day! ENJOY!
SPINACH AND ARTICHOKE DIP
1 (8 oz) softened cream cheese
1 cup sour cream
1 cup prepared Alfredo sauce (or you can substitute mayonnaise)
3/4 cup shredded Parmesan Cheese
1 (10 oz) pkg frozen spinach, thawed and water squeezed out
1 jar marinated artichoke hearts, chopped
1/2 stick melted butter
1 tsp. minced garlic
8 oz shredded Monterey Jack Cheese (divided)
Preheat oven to 375. In mixing bowl combine cream cheese and sour cream. Beat until combined. Mix in alfredo sauce (or mayo) and stir to combine. Then add next 5 ingredients one by one mixing well after each to make sure it is well combined. Lastly, add 4 oz of the shredded Monterey Jack Cheese and stir well. Pour mixture into pie plate and bake for 15 - 20 minutes or until light brown on top and bubbly. Remove from oven, sprinkle remaining 4 oz of shredded monterey jack cheese over top. Return to oven for an additional 5 minutes to melt cheese. Serve with Tortilla or pita chips or any other dipper of your choice!