| | Directions | | In a food processor or blender, combine sour cream and cream cheese and process until smooth, about 1 min. Add artichokes, spinach, and garlic. Process or chop until well combined, scraping sides of the work bowl or blender jar as needed. In a mixing bowl, combine artichoke mixture, lemon juice, half the grated cheese, and salt and cayenne pepper. Transfer mixture to a 1 qt. microwavable baking dish and spread smoothly. Cover with a paper towel and microwave on high 3-4 minutes, or until bubbly around the edges. Remove bowl and sprinkle remaining cheese over the top. Microwave on high for 1 minute until cheese is melted. Oven directions: Prepare dip as above, but instead of microwaving, top with remaining cheese and bake uncovered, in a preheated 400° oven 20-25 minutes or until lightly browned and bubbly. Serve with chips or raw vegetables. |
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| Ingredients | | - |  | 1 cup sour cream |
| - | | 4 ounces cream cheese, softened |
| - | | 1 can artichokes inch water, drained (14 ounce can) |
| - | | 1 box frozen chopped spinach, thawed and squeezed dry (10 ounce box) |
| - | | 1 tablespoon Lemon Juice |
| - | | 2 cloves garlic, Crushed |
| - | | 1 1/2 cups grated cheddar and Monterey Jack cheese mix |
| - | | salt to taste |
| - | | cayenne pepper to taste |
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