I’m sure that dips go back to the very first human dipping his drumstick in fatty juices.Â My, have weÂ come a long way!
We have barbeque sauce, hummus, fondue, ranch dressing (one of my personal favorites), guacamole, spinach & artichoke dip, pumpkin dip, pizza dip, Mississippi sin dip, zucchini onion with dill dip- the list is as extensive as it is delicious.
Whatever the occasion, Super Bowl, graduation or birthday- dips fit in perfectly.
I’m officially naming today Dip Day, so see below for a yummy-for-the-tummy spinach & artichoke dip and stay tuned for more dip thoughts throughout the day.
- 14 oz can artichoke hearts
- 10 oz package frozen, chopped spinach (thawed)
- 2/3 cup sour cream
- 1/2 cream cheese
- 1/2 cup Romano cheese
- 1/2 cup Mozzarella cheese
- 1/2 teaspoon minced garlic
Go ahead and preheat your oven to 375.
In a small baking dish mix together:Â artichoke hearts, spinach, sour cream, cream cheese, Romano, Mozzarella and garlic.Â Cover loosely with aluminum foil.
Bake in preheated oven 25 – 30 minutes, or until heated through & bubbly.
I love some baked French bread to dip with, or bagel chips.Â Whatever you choose, it’s sure to be delightful.