Artichoke, Spinach & Sun-Dried Tomato Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350���F (175���C).
• STEP 2.In a large bowl, combine cream cheese, mayonnaise, Parmesan cheese, garlic, artichoke hearts, spinach, sun-dried tomatoes, and salt.
• STEP 3.Transfer the mixture to a baking dish and spread it evenly.
• STEP 4.Bake for 20-25 minutes, or until the top is golden and bubbly.
• STEP 5.Serve the artichoke, spinach & sun-dried tomato dip hot with crackers, bread, or vegetable sticks.

Cooking Tips

• You can use fresh or frozen spinach for this recipe.
• If using frozen spinach, make sure to thaw and squeeze out any excess moisture before using.
• Feel free to add other ingredients like chopped onions or shredded cheese for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.