Wednesday, April 13, 2011

~artichoke crab and spinach dip recipe~

Artichoke Crab and Spinach Dip Recipe

10 ounce package frozen chopped spinach, thawed and drained
14 ounce can artichoke hearts, drained and chopped
10 ounce container Alfredo sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 ounce package cream cheese, softened
8 ounce lump crab meat
4 cloves garlic minced
Frank’s Red Hot to taste
Salt and Pepper to taste
Mix and place all ingredients in a pan.
Place in oven 350 degrees and heat till bubbling (165degrees)

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