I’ve tried several recipes for this dip, and I really like this one.
YOU WILL NEED:
1 – (*8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Artichoke Hearts, drained, coarsely chopped
*I used Progresso
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry – 1 Tbsp. Basil Fresh)
1/4 to 1/2 C. 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 oven-safe dish 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.