Hot Spinach and Artichoke Dip

INGREDIENTS

• 1 can (14 oz.) artichoke heart, drained and chopped
• 1/2 package (20 oz.) frozen chopped spinach, thawed and drained
• 3/4 cup Darigold All Natural or Crema Agria Sour Cream
• 4 ounces cream cheese, softened (1/2 of 8 ounce block)
• 1 cup shredded Parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon grated lemon peel (optional)
• dash cayenne pepper (optional)

INSTRUCTIONS

Combine all ingredients in small oven-proof baking dish. Cover with oven proof lid or foil. Bake at 375°F, 25 minutes or until bubbly. Serve with sliced baguette or crackers of choice.

RECIPE YIELD/SERVING SIZE

Makes about 3 cups.

NOTES

Tip: Use as dip for veggie tray.