8 ounces light cream cheese, soften
½ cup sour cream
2 cloves of garlic, minced
½ cup grated parmesan cheese
½ cup white sharp cheddar cheese, shredded
1/3 cup Italian Parmesan cheese, to garnish
1 tablespoon fresh lemon juice
½ cup of chopped frozen spinach, thawed and drained
14 ounce can of artichoke hearts, chopped
¼ teaspoon salt
¼ teaspoon pepper
pinch cayenne pepper
Preheat oven to 350ËF.
In medium mixing bowl, mix together the softened cream cheese, sour cream, cheddar cheese and Parmesan cheese. Add lemon juice, garlic cloves, salt and pepper, some cayenne pepper and the drained chopped spinach. Mix well. Chop up the artichoke hearts and add to the mixture. Carefully mix the artichokes without breaking.
Place the spinach-artichoke dip in a pre-greased loaf pan or oven-safe serving dish. Bake for 20 minutes, allowing for the dip to fully cook. Once the dip has cooked, remove from the oven and serve in a bowl. To garnish, top off with Parmesan cheese and serve with crackers or toasted bread.