Hot Artichoke-Spinach Dip Recipe
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 cup shredded mozzarella cheese
- Assorted crackers
- 1. In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers. Yield: 3 cups.
1 serving (2 tablespoons) equals 68 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 139 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.