Ar­ti­choke and Spinach Dip

EGO - - Recipes -

In­gre­di­ents:

1 (8 ounce) pack­age cream cheese, soft­ened 1/4 cup may­on­naise 1/4 cup grated Parme­san cheese 1/4 cup 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

Pro­ce­dure:

1. Pre­heat oven to 350 de­grees F (175 de­grees C). Lightly grease a small bak­ing dish.

2. 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.

3. Trans­fer the mix­ture to the pre­pared bak­ing dish. Top with moz­zarella cheese. Bake in the pre­heated oven 25 min­utes, un­til bub­bly and lightly browned. Serve warm with bread. min­utes in the pre­heated oven, or un­til ten­der and skin starts to brown.

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