This recipe for Artichoke & Spinach Dip, by Nandy, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
14 oz. can artichoke hearts, chopped 1/2 c. frozen chopped spinach, drained 8 oz. pkg. cream cheese 1/2 tsp. dried basil 1/4 tsp. garlic salt 1/4 c. mayo 1/4 c. Parmesan cheese Topping:1/4 c. shredded mozzarella
Preheat oven to 350 deg. Lightly grease a small baking dish. Mix all but topping & spoon into baking dish. Top with mozzarella. Bake 25 min.
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