Spinach Artichoke Dip Latkes
Duckhorn Cabernet offers alluring aromas of huckleberry, cardamom, graham cracker, and dark chocolate which cuts through the rich, cheesy dip just perfectly.
Ingredients
- Butter or olive oil for greasing the pan
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup parmesan cheese
- ⅓ cup shredded mozzarella cheese
- ¼ tsp teaspoon garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup spinach from frozen, defrosted and drained very well (about 6 oz)
- 1 14oz can of artichoke hearts, drained well and chopped
Instructions
- Pre-heat the oven to 350 degrees F. Lightly grease a small baking dish.
- Stir all the ingredients together except the spinach and artichoke hearts in a large mixing bowl until combine. Then mix in the spinach and artichoke hearts.
- Bake for 20 minutes until cheese is gooey and dip is heated through. Serve warm with latkes.
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