Hot Artichoke And Spinach Dip IIFNM_120110-Copy-That-002_s4x3.jpg.rend.sni12col.landscape

(Yield:  12 servings)

“Who can deny the popularity of the artichokes and spinach blended with cheeses?  Try this hot, flavorful dip with toasted bread or tortilla chips.”

1 (8-oz.) package cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ tsp. dried basil
¼ tsp. garlic salt
Salt and pepper to taste
1 (14-oz.) can artichoke hearts, drained and chopped
½ cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese


Preheat oven to 350 degrees F.  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.