Connie's Spinach & Artichoke Dip
CONNIE’S SPINACH/ARTICHOKE DIP
2 10 oz pkgs frozen chopped spinach, thawed
2 cans artichoke hearts, drained and coarsely chopped
1 cup fresh grated parmesan and/or romano cheese
1 ½ cups grated mozzarella cheese
4 oz cream cheese
8 oz sour cream
10 oz jar Alfredo sauce
½ medium onion, diced
2 tbl butter
Preheat oven to 350 degrees.
Drain chopped spinach well, wringing out in a clean tea towel to remove excess moisture.
Nuke diced onions with butter until onions are soft.
Combine all ingredients in bowl, then turn into 9x13 or similar baking dish.
Bake for about 40 minutes, or until cheeses are melted and bubbling.
Serve with chips, crackers or baguettes.
We get by with a little help from our friends