Post by mandie68 on Aug 10, 2002 13:19:56 GMT -5
this recipe tastes alot like the Olvie Garden's hot artichoke spinach dip YUM.
1 - 8 oz pkg cream cheese
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1/2 cup spinach frozen, thawed and drained
1/4 cup Mayonnaise (do not use miracle whip)
1/4 cup parmesan cheese
1/4 cup romano cheese
1 clove garlic, finely minced
1 Tablespoon fresh basil (1/2 Teaspoon if dry)
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt & pepper to taste
Allow cream cheese to come to room temperature. Cream together with 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 m ozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread like Tuscan or French bread.
1 - 8 oz pkg cream cheese
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1/2 cup spinach frozen, thawed and drained
1/4 cup Mayonnaise (do not use miracle whip)
1/4 cup parmesan cheese
1/4 cup romano cheese
1 clove garlic, finely minced
1 Tablespoon fresh basil (1/2 Teaspoon if dry)
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt & pepper to taste
Allow cream cheese to come to room temperature. Cream together with 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 m ozzarella cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread like Tuscan or French bread.