1 14 oz. can Artichoke Hearts, drained, coarsely chopped
½ cup frozen spinach, chopped and drained
¼ cup mayonnaise (don't use Miracle Whip)
¼ cup Parmesan cheese
¼ cup Romano cheese (or use all 1/2 cup all Parmesan)
1 clove garlic
½ tsp. dry basil or 1 Tbsp. fresh, chopped
¼ cup grated mozzrella cheese
¼ tsp. garlic powder
Salt and pepper to taste.
Instructions
Cream together, softened cream cheese, mayo, parmesan, romano cheeses, garlic powder, salt, pepper and basil. 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.
Serving
Suggestions
Serve with toasted bread or crackers.
Originally Submitted
6/13/2011
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