Kathryn is the official maker of this dip
- 1 can artichoke hearts, chopped and drained
- 1 1/3 cup mayonnaise
- 1 cup grated parmesan cheese
- 1 garlic clove, minced
- 16 0z. frozen spinach, thawed and squeezed
- ¾ cup sour cream
- ½ cup mozarella
Mix everything together and heat for 20-25 minutes in 350 oven. Serve with taco chips.
Eat On Edgecliff 