In addition to banana pudding, I also made spinach artichoke dip for the lab BBQ. I couldn’t find my mom’s recipe, but I found a very similar, highly rated, recipe on food.com. The dip turned creamy with a great flavor. It also looks pretty. I’ll make it again.
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
- Preheat oven to 375°F.
- Mix together Parmesan cheese, spinach, and artichoke hearts.
- Combine remaining ingredients and mix with spinach mixture.
- Bake for 20-30 minutes.