Sun dried tomato, spinach and bacon dip
1-16 ounce container of sour cream
1- 8 ounce package of cream cheese
1 1/2 cups of grated parmesan cheese
1/2 cup butter
1- 14 ounce can of artichoke hearts, drained and chopped
1- 10 ounce package frozen spinach, thawed and drained well
1- 7 ounce jar of oil-packed sundried tomatoes, drained and chopped
6 slices bacon, chopped and cooked
In a medium saucepan, cook sour cream, cream cheese, parmesan, and butter over medium-low heat, stirring frequently, until melted and smooth.
Stir in artichokes, spinach and tomatoes, and bacon; cook until heated through. Serve immediately.
Pita chips, sour dough bread go well with this. Enjoy!
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.