Spinach and artichoke dip

Preparation	10 minutes / hours
Cooking/Baking time	25 minutes / hours
Temperature	200 Degrees (c)
Price level	Low / Medium
Yield	4 Persons / Quantity

Ingredients

75 g	Mozarella, Grated
75 g	Ementailer or Gouda, grated
75 g	Cheddar, grated
75 g	Parmesan, grated
200 g	Neutral cream cheese
200 g	Greek youghurt
100 g	Spinach, minced
400 g	Artichoke, chopped
1 t-spoon	Salt
½ t-spoon	Pepper
¼ t-spoon	Chili powder
150 g	Bacon
4 Cloves	Garlic
1 Tablespoon	Olive oil

Preparations

Chop the garlic and bacon

Approach

First heat up a pan and fry the garlic and bacon for about 4-5 minutes in the olive oil.

Mix all ingredients together until you have a smooth mix. The scoop the dip into a ovn proof put and place it into a preheated ovn on 200 degreec (c). Make it for around 25 minutes, and it can be served with taco chips or bread.