Artichoke, Spinach & Sun-Dried Tomato Dip

1. 1

   Preheat oven to 350 degrees.

2. 2

   Grease a 2 quart baking dish with cooking spray.

3. 3

   In large bowl combine cream cheese, mayonnaise, shallots & garlic.

4. 4

   Stir in artichoke hearts, spinach, tomatoes & cheese. *At this point you can wrap the baking dish in saran wrap and refrigerate overnight, or wrap in 2 layers of aluminum foil and freeze for 2 months (maybe even more). When ready to serve, remove from fridge or freezer and thaw (if needed) on counter before baking as directed.

5. 5

   Bake uncovered for 25-30 minutes, or until the cheese that sticks out the top of the mixture begins to brown slightly.

6. 6

   Serve with fresh vegetables or baked tortilla chips for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.