Hot Artichoke and Spinach Dip 5 Recipe

  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Romano cheese
  • 1 clove garlic, finely minced
  • 1/2 teaspoon basil
  • 1/4 teaspoon garlic salt
  • 1 can artichoke hearts, drained, coarsely chopped (14 ounce can)
  • 1/2 cup frozen chopped spinach, thawed, drained
  • 1/4 cup Mozzarella cheese grated
  • salt and pepper, to taste
Cream together cream cheese, mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach, and mix until blended. Store in a container until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350° for 25 minutes or until the top is browned. Serve with toasted bread.

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