Thursday, August 14, 2008

Cheesy Spinach and Artichoke Dip

1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg (10 oz) frogen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup shredded mozarella cheese
1/2 tsp garlic powder

Preheat oven to 350 degrees. Mix all ingredients until well blended.

Spoon in 9-inch pie plate of quiche dish.

Bake 20 minutes or until heated through. Serve with crackes or cut-up fresh vegetables.

Make ahead: Assemble in advance, cover and refrigerate up to 24 hours. Bake, uncovered, as directed, increasing the baking time by 5 to 10 minutes to ensure the dip is heated through.

No comments: