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Hot Artichoke and Spinach
Dip
1 8 oz. pkg. Light Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese
1 clove garlic, finely minced
1/2 tsp. Dry Basil
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Allow cream cheese to come to room temperature. Cream
together mayonnaise, Parmesan, Romano cheese, garlic,
basil, and garlic salt. Mix well. Add the artichoke
hearts and spinach (careful to drain this well), and
mix until blended. Store in a container until you are
ready to use. Spray pie pan with Pam, pour in dip, and
top with cheese. Bake at 350 degrees for 25 minutes
or until the top is browned. Serve with corn chips or
toasted bread.
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