30 minsSnacks and Dessert

Creamy spinach dip with cucumber slices

Makes: eight servings; enjoy leftovers tomorrow
Makes: eight servings; enjoy leftovers tomorrow


  • 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


  1. 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.

  2. 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.

  3. Bake 20 minutes, or until bubbly and golden. Enjoy with cucumber slices for dipping.