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    Olive Garden Artichoke and Spinach Dip


    Source of Recipe


    copykat.com

    List of Ingredients




    1 8-oz. pkg. cream cheese
    1 14-oz. can Progresso artichoke hearts (drained & chopped)
    1/2 cup frozen spinach (thawed and chopped)
    1/4 cup mayonnaise (do not use Miracle Whip)
    1/4 cup Parmesan Cheese (grated)
    1/4 cup Romano cheese (can use all parmesan)
    1 clove garlic, minced
    1/2 tsp. basil
    1/4 cup mozzerella cheese, grated
    1/4 tsp. garlic salt
    salt and pepper to taste

    Recipe



    Allow cream cheese to come to room temperature. Cream together with mayo, Parmesan, Romano, garlic, basil and garlic salt. Add artichoke hearts and spinach (careful to drain VERY well).

    Spray pie pan with Pam, pour dip mixture into pan, top with Mozerella cheese and bake at 350 degrees for 25 minutes, or until the top is browned. Served with pita chips, or toasted bread.

    (I like to brush petite bread slices with olive oil and brown on both sides in the oven).

 

 

 

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