Olive Garden Hot Artichoke and Spinach Dip
Ingredients:
1 *8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular
is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste
Preparation:
Allow cream cheese to come to room temperature. Cream together
mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt.
Mix well. Add the artichoke hearts and spinach (careful to drain this
well), and mix until blended. Store in a container until you are ready
to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake
at 350 degrees for 25 minutes or until the top is browned. Serve with
toasted bread.
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