Thursday, April 5, 2007

Olive Garden Hot Artichoke and Spinach Dip

Copycat Recipes

1 (8 oz.) pkg. Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, chopped
1/2 cup Frozen Spinach chopped
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese
1 clove Garlic, finely minced
1/2 tsp. dry Basil
1/4 cup Mozzarella Cheese, grated
1/4 tsp. Garlic Salt
Dash Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach and mix until blended.

Store in a container until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese. Bake at 350 for 25 minutes or until the top is browned. Serve with toasted bread.

Copycat Recipes

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