Spinach and Artichoke Dip
Brittany Durham
Recipe donated by Karyn Hoggard.
ingredients
- 2 tablespoons Worcestershire
- 4 dashes Tabasco sauce
- 2 cups cheddar cheese, shredded
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
- 1/2 cup parmesan cheese
- 1 1/4 cups mayonnaise
- 1 cup sour cream
- 1/2 cup cream cheese
- 1 package frozen chopped spinach
- 2 cans artichoke hearts, quartered
directions
- 1
Mix first nine ingredients.
- 2
Fold in spinach and artichoke hearts.
- 3
Place entire mixture into a crock pot and top with remaining cheese.
- 4
Turn on high until hot and bubbly, approximately 1 hour and then turn down to low.
- 5
Serve with tortilla chips or crackers.
Source: Karyn Hoggard
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