Monday, July 5, 2010

Artichoke Dip

Lest you think all I make are yummy soups, I'll have you know I do have a large repertoire of recipes. I only recently (I know I'm way behind in the foody scene) fell in love with artichoke dip.

I mean REALLY in love!

I am always watching my calories so I only make it when we have special guests. Thank you John and Sarah for giving me the opportunity to indulge myself!

Artichoke Dip

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). 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.

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