Spinach artichoke dip

I got this from the blog Preppy Kitchen except I changed a few things. I took out the lemon zest, gouda and added spinach.


3/4 cup fresh sage leaves

1 cup sour cream

1 jar of marinated artichokes

1 bag of frozen spinach

8 cloves garlic minced

8 ounces cream cheese

1/3 cup parmesan cheese, fresh grated

• Preheat to 350°F
• In a small saucepan, heat some olive oil and fry about 4-5 sage leaves at a time. Transfer fried leaves to a paper towel.
• Drain and quarter the artichoke hearts.
• Using the oil from the sage, add garlic and cook for a few minutes.
• In a large bowl, mix together cheeses and lemon zest. Crush the fried sage leaves in your hand and add to the bowl.
• Add in cooked garlic and artichoke hearts.
• Mix together.
• Transfer to an iron skillet.
• Bake for 30 minutes at 350F. Broil for about 4-5 min to brown the top.