HOT ARTICHOKE & SPINACH DIP
Recipe Introduction
THIS IS THE OLIVE GARDEN DIP WHICH I GO NUTS OVER. THE RECIPE WAS FROM COPYKATS.
List of Ingredients
- 1 PACKAGE ( 8 OUNCE) CREAM CHEESE
- 1 CAN ( 14 OUNCE) PROGRESSO ARTICHOKE HEARTS, DRAINED, COARSELY CHOPPED
- 1/2 CUP SPINACH FROZEN, CHOPPED AND SQUEEZED DRIED
- 1/4 CUP MAYONNAISE, DO NOT SUBSTITUTE
- 1/4 CUP PARMESAN CHEESE
- 1/4 CUP ROMANO CHEESE
- 1 GARLIC CLOVE, FINELY MINCED
- 1/2 TEASPOON DRIED BASIL OR 1 TABLESPOON FRESH
- 1/4 CUP GRATED MOZZARELLA CHEESE
- 1/4 TEASPOON GARLIC SALT
- SALT AND PEPPERTO TASTE
Instructions
- PREHEAT OVEN TO 350°.
- ALLOW CREAM CHEESE TO COME TO ROOM TEMPERATURE.
- CREAM TOGETHER THE CREAM CHEESE, MAYONNAISE, PARMESAN CHEESE, ROMANO CHEESE, GARLIC, BASIL AND GARLIC SALT, SALT AND PEPPER. MIX WELL. ADD THE ARTICHOKE HEARTS AND SPINACH, AND MIX UNTIL BLENDED.
- STORE IN A CONTAINER UNTIL READY TO USE.
- SPRAY PIE PAN WITH VEGETABLE SPRAY, POUR MIXTURE INTO PIE PAN AND TOP WITH MOZZARELLA CHEESE.
- BAKE FOR 25 MINUTES OR UNTIL THE TOP IS BROWNED.
- SERVE WITH TOASTED ITALIAN BREAD.
- NOTE: IF YOU DON'T HAVE ROMANO CHEESE, JUST USE A 1/2 CUP OF PARMESAN CHEESE INSTEAD OF A 1/4 CUP.
Final Comments
JUST DELICIOUS AND OUT OF THIS WORLD DIP.
|
Â
Â
Â
|