This recipe for Cheesy Spinach & Artichoke Dip, by Jenessa Leith, is from The Leith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can artichoke heart, drained, and finely chopped 1 pkg. frozen chopped spinach, thawed and drained 3/4 cup grated parmesan cheese 3/4 cup mayo 1/2 cup shredded mozzarella cheese 1/2 tsp. garlic powder
Preheat oven to 350º. Mix all ingredients until blended. spoon into 9-inch square baking dish. Bake 20 minutes. Serve with triscuit or fresh vegetables.
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