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Artichoke: Artichoke and Spinach Dip




Source of Recipe


Internet


List of Ingredients




-1 (8 oz.) pkg. cream cheese
-1 can (14 oz.) artichoke hearts, drained, coarsely chopped
-1 (10 oz.) pkg. frozen chopped spinach, thawed, and well-drained
-1/4 cup Mayonnaise (do not use Miracle Whip)
-1/4 cup grated Parmesan cheese
-1 clove garlic, finely minced
-1 tsp. dried Italian seasoning
-1/4 cup Mozzarella Cheese, grated (Or 5-cheese Italian Blend)
-1/4 tsp. Garlic Salt
-Salt and Pepper to taste



Recipe



-Allow cream cheese to come to room temperature.
-Cream together mayonnaise, Parmesan or 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° F. for 25 minutes or until the top is browned.
-Serve with toasted bread.

***Changes I made:
-I put all ingredients in the food processor and pulsed it until blended.
-I used LOTS more cheese than the recipe calls for – I used 1/2 cup Parmesan and 1/2 cup 5-cheese Italian blend inside the dip and then sprinkled more of both on top before baking.