Sun-Dried Tomato, Artichoke, and Spinach Dip
Delightful Sun-Dried Tomato, Artichoke, and Spinach Dip from Paula Deen | Easy & Cheesy | Serves 10-12
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Hand mixer
- Mixing bowl
- Baking dish
- Oven
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spatula
- Spoon
- Can opener
- Colander
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 cup Sour cream
- 1 cup mayonaisse
- 1 teaspoon garlic powder
- ¼ teaspoon ground red pepper
- 2 (8-ounce) jars oil-packed sun-dried tomatoes, drained and finely chopped
- 1 (14-ounce) can quartered artichoke hearts, drained and finely chopped
- 1 (6-ounce) bag fresh baby spinach , chopped
- 1½ cups shredded provolone cheese, divided
- sliced green onion, for garnish
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