Name: Spinach and Artichoke Dip
Ingredients: 1 8 ounce package cream cheese, softened; 1/4 cup sour cream; 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

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Spinach and Artichoke Dip

Course: Appetizer

Servings:

Author: Jackie May

Ingredients

1 8 ounce package cream cheese, softened
1/4 cup sour cream
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

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
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.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.