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Spinach and Artichoke Dip




Source of Recipe


Internet


List of Ingredients




1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 package (8 oz.) cream cheese, softened
3/4 cup Real Mayonnaise
1-1/2 cups shredded cheddar or Monterey Jack cheese (about 6 oz.)
1 package Vegetable recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
1 can (8 oz.) water chestnuts, drained and chopped
2 cloves garlic, finely chopped


Recipe



Preheat oven to 350F.

Combine all ingredients except 1/2 cup of cheddar cheese.
Spoon into a 2-quart casserole, then top with remaining 1/2 cup of cheese.

Bake 35 minutes or until dip is hot. Dip, dip hooray!

Spanakopita Dip:
Substitute feta cheese for the cheddar and omit artichoke hearts. Spoon into mini phyllo cups and bake 8 minutes or until filling puffs.

Makes: 4 cups dip