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#10200
SPINACH AND ARTICHOKE DIP
Ingredients
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1 8 oz. pkg Cream Cheese
1 can 14 oz. Progresso 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. Basil (dry 1 Tbsp. Basil Fresh)
1/4 cup Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Procedure
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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 350 degrees for 25 minutes or
until the top is browned. Serve with toasted bread.
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