Monday, May 12, 2014





SPINACH AND ARTICHOKE DIP


1 CONTAINER OF FRESH SPINACH (THAWED)
1 BLOCK OF CREAM CHEESE
1 CONTAINER OF SOUR CREAM
1 CUP OF GRATED PARMESAN CHEESE
1 CAN OF ARTICHOKE HEARTS SLICED UP
TWO TABLESPOONS OF MINCED GARLIC
COOK ON HIGH FOR 2 HOURS 
MIXING EVERY SO OFTEN

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