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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Artichoke and Spinach Dip II Recipe

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This recipe for Artichoke and Spinach Dip II is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) pkg 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 tsp. dried basil
1/4 tsp. garlic salt
Salt and pepper to taste
1 (14 oz.) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup shredded mozzarella cheese
Directions:
Directions:
Lightly grease a small baking dish. Mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Place in baking dish and top with Mozzarella cheese. Bake at 350º for 25 minutes, until lightly browned.

 

 

 

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