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Spinach and Artichoke Dip

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“Nice, no mayo”
READY IN:
40mins
YIELD:
5 1/2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine 3/4 of mozzerella, sour cream, half parmesean and everything else. Stir till well blended.
  3. Spoon into baking dish and sprinkle with the rest of the mozzerella and parmesean.
  4. Bake for 30 minutes or until bubbly and golden brown.
  5. Serve with tortilla chips.

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