I'm posting three tasty treats for your hoops fans, here's the second quarter treat!
Baked Artichoke Dip
14 oz Can artichoke hearts - plain or marinated
10 oz package frozen chopped spinach
1 small can sliced water chestnuts
8 oz Parmesan cheese grated or fine shredded
1 cup Mayonnaise
1 cup Sour cream
8 oz Cream cheese
4 cloves Garlic finely minced
1 TBS Dill weed
1/4 tsp Paprika
Defrost spinach in mircowave then place in collander to drain.
Drain artichoke hearts and water chestnuts.
In food processor add remaining ingredients and blend until smooth and creamy. Add artichoke hearts, spinach, water chestnuts and chop until . Place mixture in an oven-proof dish, crock, or souffle that has been greased or sprayed with non-stick spray. Bake at 375 degrees F. for 20-25 minutes until the dip is bubbly and lightly browned on top.
Serve with rye crisps, crackers, toasted pita or baguette slices.
Keep the artichoke dip warm while serving.
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