Site hosted by Build your free website today!
Spinach and Artichoke Dip By: Angela Zakaria


1 pkg Cream Cheese (8oz)
1 can Artichoke hearts (14 oz), drained and chopped
cup frozen Spinach, chopped
cup Mayo (not miracle whip)
cup Parmesan cheese
cup Romano cheese
1-2 cloves Garlic (or more, if you like)
tsp Basil
1/4 cup grated Mozzarella cheese
Pam spray


Bring cream cheese to room temperature.
Cream with mayo, garlic, basil, romano and parmesan cheese.
Mix well. Add artichoke and spinach.
Spray pie pan with Pam, pour dip in and top with Mozzarella.
Bake at 350 for 25, or top just turns brown.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes