Hot Artichoke and Spinach Dip II Recipe

Ingredients
<br>- 1 (8 ounce) package cream cheese, softened
<br>- 1/4 cup mayonnaise
<br>- 1/4 cup grated Parmesan cheese
<br>- 1/4 cup grated Romano cheese
<br>- 1 clove garlic, peeled and minced
<br>- 1/2 teaspoon dried basil
<br>- 1/4 teaspoon garlic salt
<br>- salt and pepper to taste
<br>- 1 (14 ounce) can artichoke hearts, drained and chopped
<br>- 1/2 cup frozen chopped spinach, thawed and drained
<br>- 1/4 cup shredded mozzarella cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
<br>step 2: In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
<br>step 3: Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
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Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
step 2: In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
step 3: Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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