Saturday, January 3, 2009

Reno's Best Spinach Artichoke Dip


2 cups shredded pepper jack cheese
2 cups shredded parmesan cheese
6 cloves garlic, minced
1 cup sour cream
1 tsp pepper
1 cup mayo
14 oz package frozen spinach, thawed and chopped
8 oz marinated artichoke hearts, chopped.

Mix all ingredients together. Put in a 9x13 glass pan and cook for 35min on 400. Serve warm with crackers or vegetables.

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