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14 ounces artichoke hearts ; canned, drained, chopped
1/2 cup spinach ; chopped, drained
1/4 cup mayonnaise
1/4 cup parmesan cheese ; grated
1/4 cup romano cheese ; grated
1/4 teaspoon garlic salt
1 clove garlic ; peeled, minced
1/2 teaspoon basil
1/4 cup mozzarella cheese ; shredded
8 ounces cream cheese ; softened
salt ; to taste
black pepper ; to taste
Submitted by yorko
Very creamy and cheesy. Serve with toasted pita chips or crackers.
Cal: 119 Fat: 9g Carbs: 4g Protein: 6g Fiber: 0g
Original recipe serves 8
Ingredients (serves 8)
Directions
Preheat an oven to 350F( 175C).
Lighty grease a small baking dish with non-stick cooking spray.
Combine salt, pepper, mayonnaise, parmesan, romano, cream cheese, basil, garlic salt, and garlic in a medium bowl.
Stir in the spinach and artichoke hearts.
Spread mixture into the prepared baking dish and top with the mozarella cheese.
Bake in the oven for 25 minutes, until lightly browned and bubbly.
Lighty grease a small baking dish with non-stick cooking spray.
Combine salt, pepper, mayonnaise, parmesan, romano, cream cheese, basil, garlic salt, and garlic in a medium bowl.
Stir in the spinach and artichoke hearts.
Spread mixture into the prepared baking dish and top with the mozarella cheese.
Bake in the oven for 25 minutes, until lightly browned and bubbly.
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