Oh
my goodness, this dip is heavenly! I am quite willing to skip all the other dishes
from dinner, and just eat this. It is very rich and oh so good. I rough chopped
the artichoke hearts, so we had nice big chunks of them in the dip. I liked it
that way. However, if you don't want big bites of artichoke, you can easily
chop them a bit more before putting them in the dip.
Ingredients:
1 (8oz) package of cream cheese
4 cups artichoke hearts drained (chopped)
2 ½ cups chopped spinach (or as much as
you like)
½ cup parmesan cheese shredded
2 cloves garlic finely minced
1 teaspoon of dried basil
2 cups shredded mozzarella cheese
Topping:
½ cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
Directions:
Allow cream cheese to come to room
temperature. Cream together cream
cheese, garlic, parmesan cheese and basil. Mix in artichoke hearts, spinach, and
mozzarella cheese. Mix until well
blended. Pour into well greased deep
dish 9 inch square pan, top with mozzarella and parmesan cheese. Bake at 350*F for approximately 25 minutes or
until top is browned. Keep an eye on it, all
ovens are different. Serve with toasted antipasto bread.
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