{Spinach Artichoke Dip}

{Ingredients}

 (10 oz.) bag fresh baby spinach, shredded
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
1 cup sour cream 
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup feta cheese
4 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt

{Directions}

Throw together in a crockpot or pot in the oven and cook until bubbly.

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