by Jeff Voegtlin

Created on: December 29, 2006   Last Updated: December 03, 2011

I compiled this recipe from five recipes I found on-line. The first time I used it, I put it in a crock-pot for 1 1/2 hours. Everybody loved it. If you're not out of the house while cooking, it should work better in the oven.

Ingredients:
1/4 c. butter/margarine
2 t. minced roasted garlic
1/3 c. chopped green onions
1 jalapeno pepper, seeded and finely chopped
1/2 t. dried basil
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (14 oz.) can artichoke hearts, drained and chopped
1 1/4 c. shredded mozzarella cheese
1/4 c. grated Romano cheese
1/4 c. grated Parmesan cheese
1/2 (8 oz.) package cream cheese, softened
1 c. sour cream
1/2 c. mayonnaise

Directions:
Melt butter in saucepan; saute onions, pepper, and garlic. Add sour cream and mayonnaise. Add cream cheese, grated cheeses and basil. Stir in spinach. Add mozzarella. Stir in artichokes. Transfer to oven safe casserole dish; cook in preheated oven at 350 degrees for 30 min or until bubbly.

Serves 20.

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