Hot Artichoke and Spinach Dip II Recipe

"This dip is amazing — so cheesy and fragrant. If you don’t like artichokes, don’t worry — you’ll never know they’re in there!My only question is: Is it okay to just eat it with a spoon right out of the dish?"

Ingredients

  • Adjust
  • US
  • Metric
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
    2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
    3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

    Footnotes

    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 134 calories;11.7 g fat;3.4 g carbohydrates;4.4 g protein;28 mg cholesterol;315 mg sodium.Full nutrition
    Source: Read Full Article