Hot Artichoke and Spinach Dip II

          

This dip is amazing — so cheesy and fragrant. If you don’t like artichokes, don’t worry — you’ll never know they’re in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?

Original recipe makes 12 servings

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

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  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.
  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.

Nutrition

Calories: 134 kcal
Carbohydrates: 3.4 g
Cholesterol: 28 mg
Fat: 11.7 g
Fiber: 0.9 g
Protein: 4.4 g
Sodium: 315 mg