Spinach Artichoke Dip with Water Chestnuts
1 (14 ounce) can artichoke hearts
drained and chopped
½ (10 ounce) package frozen chopped spinach
½ (8 ounce) can sliced water chestnuts
drained and finely chopped
½ cup sour cream
¼ cup mayonnaise
¼ cup cream cheese
¼ cup grated Romano cheese
¼ teaspoon minced garlic
Preheat oven to 375 degrees F (190 degrees C).
Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
Bake in the preheated oven until cooked through and bubbling, about 25 minutes.
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