Ingredients
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salt and pepper
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1 (8 ounce) package light cream cheese (texture does better)
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1 (14 ounce) can artichoke hearts, drained, coarsely chopped
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1/2 cup frozen chopped spinach
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1/4 cup mayonnaise
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1/4 cup parmesan cheese
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1/4 cup romano cheese
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1/2 teaspoon dry basil (1 Tbsp. if using fresh)
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1/4 cup mozzarella cheese, grated
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1/4 teaspoon garlic salt
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1 garlic clove, finely minced
Instructions
- 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 (be careful to drain this well), and mix until blended.
- Spray pie pan with Pam, pour in dip, and top with mozarella cheese.
- Bake at 350 degrees for 25 minutes or until the top is browned.
- Best served with thinly sliced toasted bread, such as French or Italian.