Spinach and Artichoke Dip

Mmmmm! My cousin brought over this dip to a family gathering and I had her send me the recipe right away. One of my favorite appetizers to eat with veggies!

2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen spinach, thawed, drained and chopped
½ cup sour cream
½ cup mayonnaise
½ cup Parmesan cheese
3 garlic cloves, minced
1 large tomato, diced
Handful of breadcrumbs (optional)

1. Preheat oven to 375°.
2. Combine all ingredients except for tomato and breadcrumbs.
3. Pour into baking dish and bake for 15 minutes.
4. Top with tomato and breadcrumbs and bake for a remaining 10 minutes or until the breadcrumbs are crispy or the dip 5. is bubbling.
6. Serve with vegetables or pita chips.


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