Artichoke and Spinach Dip

By sheberger

Ingredients

• 14 oz. canned artichoke hearts, drained and chopped
• 10 oz. frozen spinach, thawed and drained
• 1 cup nonfat or low fat mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1 clove garlic, chopped

Preparation

Step 1

Heat oven to 350. In a bowl, mix all ingredients. Pour into 8” square pan. Heat for 25-30 minutes or until top is lightly browned.


I usually double this recipe and put into a 9x 13 pan for larger crowds.

Serve with bread or tortilla chips.