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Olive
Garden Hot Artichoke and Spinach Dip
| 8 oz. package cream cheese, softened
1 - 14 oz. can artichoke hearts, drained, coarsely chopped ½ c frozen chopped spinach, well-drained ¼ c mayonnaise ¼ c Parmesan cheese ¼ c Romano cheese 1 clove garlic, finely minced ½ T basil (dry 1 t basil fresh) ¼ c Mozzarella cheese grated ¼ t garlic salt salt and pepper to taste Cream together mayonnaise, Parmesan, Romano
cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts
and spinach (you may need to squeeze the water out), and mix until blended.
Store in a container until you are ready to use. Spray pie pan with cooking
spray, pour in dip, and top with Mozzarella. Bake at 350° F. for 25
minutes or until the top is browned. Serve with toasted bread.
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