Hot Artichoke Dip

• baguette, sliced thinly
• crackers
• fresh vegetables
• 1 (14 1/2 oz.) can or jar artichoke hearts (in water)
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 2 pressed garlic cloves
• 3/4 c. sour cream
• 3/4 c. mayonnaise
• 1 c. grated Parmesan cheese
• sun-dried tomatoes, boil for 5 minutes and snip with scissors
• 2 (4 oz.) pkg. crumbled Feta cheese

1. Preheat oven to 375u0b0.
2. Drain and coarsely chop artichoke hearts with food chopper.
3. Mix artichoke hearts with remaining ingredients in batter bowl.
4. Then spoon mixture into a mini-baker (9-inch baking dish).
5. Bake 30 to 35 minutes or until heated through or when bubbling.
6. Serve with thinly sliced baguette bread, vegetables and/or crackers.

baguette, crackers, fresh vegetables, hearts, garlic, sour cream, mayonnaise, parmesan cheese, tomatoes, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=124887 (may not work)