Creamy spinach dip with cucumber slices
- 1 ¾ cups artichoke hearts
- 10 oz frozen spinach
- 2 cups shredded mozzarella cheese
- ½ cup sour cream
- ¼ cup shredded parmesan cheese
- 1 tbsp minced garlic
- 1 cup cream cheese
- 3 cucumbers
Preheat oven to 350 degrees F. Drain and coarsely chop artichoke hearts. Thaw spinach artichoke hearts according to package instructions. Drain, and squeeze out any remaining liquid.
In a large bowl, combine 1 ½ cups shredded mozzarella, the sour cream, parmesan, artichoke hearts, garlic, cream cheese and the thawed spinach. Stir until blended, then spoon into a large baking dish. Sprinkle with remaining ½ cup shredded mozzarella.
Bake 20 minutes, or until bubbly and golden. Enjoy with cucumber slices for dipping.