Melissa Tate TX

Spinach and Artichoke Dip

Makes: About 4 cups | Time: 30 minutes

Ingredients:

1 (8 oz.) package cream cheese, softened  | ½ cupmayonnaise  | ¼ cup sour cream | ½ cup plus 1 Tbsp.Parmesan cheese, grated | ½ cup plus 1 Tbsp. Romano cheese, grated | 1 (14 oz.) can of artichoke hearts, drained and chopped | 1 (9 oz.) package frozen chopped spinach, thawed and drained | ¼ cup mozzarella cheese, grated

Directions:

Preheat oven to 350 ˚F. Prepare a small baking dish with non-stick spray. In a mixing bowl, combine cream cheese, mayonnaise, sour cream, ½ cup Parmesan, and ½ cup Romano cheese. Stir in artichokes and spinach. Spoon mixture into baking dish. Sprinkle with mozzarella cheese and remaining Parmesan and Romano cheeses. Bake for 25 minutes until cheese is browned and bubbly.   Serve with tiny toast, soft sour dough bread, or crackers.

Tips and Tricks

This dip can be served straight from the baking dish warm or transferred to a serving platter and served at room temperature.