Baked Spinach Artichoke Dip | Recipes by Zola | Columns | ArcaMax Publishing
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Cooking tools:
- Food processor
- Baking dish
- Pastry brush
- Oven
- Mixing bowl
- Spoon
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Paper towel
- Plate
Ingredients
- 10 oz package of frozen, chopped spinach – thawed
- 18 oz of artichoke hearts, drained and rinsed
- ½ cup of mayonnaise
- ¾ cup of sour cream
- 1 cup of pepper jack cheese
- 6 oz of freshly grated Parmesan cheese
- salt
- pepper
- cayenne to taste
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