CHEESY SPINACH AND ARTICHOKE DIP

By gammy

SERVE WITH CRACKERS AND ASSORTED CUT-UP VEGETABLES

Ingredients

• HINT:
• 1 CAN (14OZ) ARTICHOKE HEARTS, DRAINED AND FINELY CHOPPED
• 1 PACKAGE (10 OZ) FROZEN CHOPPED SPINACH, THAWED, WELL DRAINED
• 3/4 CUP GRATED PARMESAN CHEESE
• 3/4 CUP LIGHT MAYONNAISE
• 1/2 CUP SHREDDED MOZZARELLA CHEESE
• 1/2 TEASPOON GARLIC POWDER (IN PLACE OF GARLIC POWDER, SUBSTITUTE 1 ENVELOPE ITALIAN SALAD DRESSING MIX)
• BLEND PARMESAN AND MOZZARELLA CHEESES INSTEAD OF 2 CUPS OF MOZZARELLA CHEESE- SEPARATE.

Preparation

Step 1

HEAT OVEN TO 350 DEGREES
COMBINE INGREDIENTS
SPOON INTO 9" QUICHE DISH OR PIE PLATE
BAKE 20 MINUTES OR UNTIL HEATED THROUGH.