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