8 oz. cream cheese, room temperature
¼ cup sour cream
2 tablespoons mayonnaise
⅔ cup spinach, chopped
⅔ cup canned artichoke hearts, chopped
1 garlic clove, minced
Salt and pepper, to taste
1. Preheat oven to 350F.
2. Mix cream cheese, sour cream, mayonnaise, spinach, artichoke, garlic and ramen soup base in a bowl until combined. Salt and pepper to taste.
3. Spoon into an oven safe dish and bake for 15 minutes or until hot. Set aside to cook slightly.
4. Break ramen noodles into bite size segments. Place on a tray and bake until slightly brown.
5. Serve ramen chips with dip warm. Enjoy!