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Christina's Artichoke and Spinach Dip Recipe
1 Can Quarter Artichoke
Hearts
1 Can of Spinach
1 8 ounce Philadelphia Cream Cheese
1 bag of sun dried Tomatoes
1/4 Cup of Lemon Juice
1 tsp of Garlic
Open and drain the artichokes and spinach cans. Put in a medium size bowl. Re-hydrate tomatoes by package directions. Cut tomates into little pieces and add to bowl. Soften cream cheese and place in bowl. Add lemon juice and garlic. Mix well.
Serve with dipping crackers or on toasted french bread.
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