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Hot Artichoke and Spinach Dip




Source of Recipe


copykat


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

Recipe



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.