Erich's Emerald Dip
"My husband, Erich, put together this recipe. Recipe can vary... go by taste & consistency & looks nice & green. Serve with warm pita wedges."
photo by Krista Roes
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 bowl
- Serves:
- 4-6
ingredients
- 1 (14 ounce) can artichoke hearts, drained
- 1 (500 g) bag baby spinach leaves, very well rinsed
- 2 (16 ounce) containers sour cream
- 8 ounces cream cheese, softened
- 1⁄4 cup mayonnaise
- 1 garlic clove, peeled and mashed
directions
- blend together with little bit of lemon juice, add salt & pepper to taste, Italian seasonings, Greek seasonings, dill (whatever your preference).
- Cover and refrigerate until ready to serve.
- This recipe can be scaled down or beefed up.
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Reviews
-
This was good on warmed pita wedges. The recipe noted that you could "make it your own" with your preference of seasonings. Made without the little extra's it was a good base, but it does need a little extra. I added salt, lemon juice and italian seasonings. Made for Pick A Chef Game Fall 2008.
RECIPE SUBMITTED BY
Jaeumll P.
248
<p>My favorite cookbook is one my mom & dad put together for my siblings & I of all of our favorite recipes growing up. <br /> <br />I'm a married mother of 3 (age 2-8). <br /> <br />We're always looking for fast, easy, nutritious meals. :-)</p>
