Last week we had a tennis team dinner and one girl on the team requested spinach artichoke dip because Chloe always brought that to the dinners last year. So naturally, (since she graduated and I'm trying to learn how to cook) I volunteered to make it. I used this recipe:
1 14 ounce can of artichoke hearts, drained and chopped
1 10 ounce package frozen chopped spinach, thawed and drained.
1/2 cup sour cream
1 cup grated parmesan cheese
2 1/2 shredded monterey jack cheese
I added a little salt to it too to give it more flavor. I would have added garlic too but I didn't have any. It still turned out very good and it's a perfect appetizer.
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