Friday, May 9, 2008

Hot Artichoke & Spinach Dip

Hot Artichoke & Spinach Dip
1 8oz. pkg cream cheese
1 can 14oz. artichoke hearts, drained and coarsely chopped
1/2 cup spinach frozen chopped, or steamed
1/4 cup mayonnaise (do not use miracle whip)
1/4 cup parmesan cheese
1/4 cup romano cheese (you can use all parmesan)
1 clove garlic, finely minced
1/2 tsp dry basil
1/4 cup mozzarella cheese, grated
1/4 tsp garlic salt
salt and pepper to taste
Allow cream cheese to come to room temperature. Cream together cream cheese, mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (be careful to drain 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 toasted bread or tortilla chips.

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