Artichoke and Spinach Dip |
| Name: |
Jeanne Riley |
| Base: |
Charleston Weapons Station |
| Recipe: |
1- 8oz pkg. cream cheese
1- 140z can marinated artichoke hearts
1/2 c. frozen spinach, thawed and chopped
1/4 c. mayonnaise (do not use miracle whip)
1/4 c. grated parmesan cheese
1/4 c. grated romano cheese
1- clove of garlic
1/2 teas. basil
1/4 c. mozzarella cheese grated
1/4 teas. garlic salt
Allow cream cheese to come to room temp. Cream together cream cheese, mayo, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (drain well) and mix until blended. Spray pie pan with Pam, pour in dip, and top with mozzarella cheese. Bake at 350, for 25 minutes or until the top is browned. Serve with toasted french bread or tortia chips. |
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