Appetizer, Artichoke and Spinach Dip

By Floridaberry

Ingredients

• Butter for coating dish
• 2 14-ounce cans artichoke hearts, drained and coarsely chopped
• 1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out
• 6 ounces Parmesan cheese, freshly grated (abou 1 1/2 cups)
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 clove garlic, minced
• Finely grated zest of one lemon
• 1 teaspoon bottled hot peppr sauce
• Salt
• Freshly ground black pepper

Preparation

Step 1

Prheat oven to 375 Degrees F. Butter a 1 1/2 quart casserole dish, set aside

In medium bowl, stir together the remaining ingredients. Spoon the artichoke mexture into the prepared casseroled. Bake 30 to 40 minutes until golden. Serve hot or warm with chips.