Artichoke Spinach Dip with Eggplant Chips

This hot dip is perfect for a fall get together with family and friends! Drop by 173 Brookfield Road today to get your ingredients!

Artichoke Spinach Dip

Ingredients:

• 1 Bag of Spinach (1/2 LB)

• 3 Large Artichoke Hearts

• 3 Cloves of Garlic, Roasted

• 1 Block of Cream Cheese

• 1 Cup of Sour Cream

• 1 TBSP Mayonaise

• 1 TSP Pepper

• 1 Cup of Mozzarella Cheese (Save half for spreading over top)

Directions:

1. Preheat Oven to 350, wrap garlic in tin foil and roast garlic for 30 minutes.

2. In a large pot, boil the artichokes for 30 minutes.

3. Wash and chop the spinach and set aside in a bowl.

4. Remove artichokes from the pot and let cool. When cooled, remove all of the leaves and add the heart to a food processor along with the roasted garlic. Pulse until chopped finely.

5. Add all ingredients to the spinach and mix well.

6. Transfer to a glass baking dish and bake for 25 minutes.

Eggplant Chips:

Ingrendients:

• 3 Large Eggplant

• 1 TSP Pepper

Directions:

1. Preheat oven to 350

2. Slice eggplant as thin as possible and lay on a parchment paper lined baking sheet.

3. Sprinkle with pepper and bake for 30-40 minutes.

Enjoy!