You may serve this delectable dip with tortilla chips or slices of Hawaiian bread. It is rich and decadent. At all parties, it is a resounding success. Listed below are a few ideas for garnishes: sliced mushrooms, bread crumbs, Parmesan cheese, or shredded Monterey jack cheese.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ (10 ounce) package frozen chopped spinach, thawed
- ½ (8 ounce) can sliced water chestnuts, drained and finely chopped
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup cream cheese
- ¼ cup grated Romano cheese
- ¼ teaspoon minced garlic
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until cooked through and bubbling, about 25 minutes.
- Parmesan cheese can be used as a substitute for the Romano cheese, if you don’t already have some in your refrigerator.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 206 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I added lemon, extra garlic, more cream cheese & salt because it was bland in flavor.
Lacks flavor