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Thursday, December 6, 2007

hot artichoke spinach dip

The holidays have arrived (I don't have to tell YOU that), and for most of us...that means cooking...or at the very least...eating! Here is one of my all time favorite dishes... and I hope you enjoy...no matter what it is you are celebrating!


1 8 oz. pkg. Light (or regular) Cream Cheese
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
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 (careful to drain this well), 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 cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Add chopped tomatoes to top and serve with toasted bread.

*A "little birdy" told me this tastes a LOT like a certain restaurant's recipe (ah-hem).

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