Hot Artichoke and Spinach Dip
Instructions:
- 1 pkg. Cream Cheese
- 1 can 14 oz. Artichoke Hearts, drained, coarsely chopped
- 1/2 cup Spinach, frozen chopped, or steamed
- 1/4 cup Mayonnaise (do not use Miracle Whip)
- 1/4 cup Parmesan Cheese
- 1/4 cup Romano Cheese (You can use all Parmesan)
- 1 clove garlic, finely minced
- 1/2 tsp. fresh basil (dry 1 tbsp. Basil)
- 1/4 cup Mozzarella Cheese grated
- 1/4 tsp. Garlic Salt
- Salt and Pepper to taste
- Allow cream cheese to come to room temperature.
- Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.
- Add the artichoke hearts and spinach (careful to drain this well), 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 350degrees for 25 minutes or until the top is browned.
- Serve with cucumber slices, pork rinds or sliced celery.