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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love artichokes and spinach, I'm just not a fan of them together. I also don't like adding mayonnaise to anything unless it's absolutely necessary. I don't think this recipe needs it because of using canned artichokes, and sour cream, plus this entire recipe is placed in a food processor to which it is almost a pureed consistency. I feel that spinach takes away from the artichokes flavor, consistency and texture. Most of us make these types of recipes for parties, potlucks & get-togethers, who wants spinach stuck in their teeth all night! :D Thanks for the recipe Brandy B. Ingredients:
4 ounces cream cheese |
8 ounces sour cream |
12 ounces marinated artichoke hearts |
1 -1 1/2 cup freshly grated parmesan cheese |
1/2 teaspoon salt (optional) |
1/2 teaspoon ground black pepper |
1/4 teaspoon lemon juice (optional) |
1 -2 small garlic cloves, finely chopped or 1 -2 tablespoon minced garlic, from jar |
Directions:
1. Preheat oven to 350F and lightly spritz a 9 x 13 baking dish or tart/quiche glass dish with cooking spray.
2. Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.
3. If you have any left-over Parmesan cheese sprinkle it on top.
4. Place in prepared pan.
5. Bake for 20-30 minutes, or until slightly browned on top.
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