"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hot Artichoke and Spinach Dip Recipe

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This recipe for Hot Artichoke and Spinach Dip, by , is from The Bostwick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Bostwick
Added: Friday, December 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 ounce) package cream cheese,
softened
1/4 cup mayonnaise
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
1/2 cup frozen chopped spinach, thawed
1/4 cup shredded mozzarella cheese

Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. 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.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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