Larry Wolfe
Closed Account
Spinach and Artichoke Dip
2 - blocks of cream cheese
1/2 cup - mayonnaise
1/2 cup - parmesean cheese
1/2 cup - mozzarella cheese
1 - Family size bag of spinach or 12oz fresh
1 - 14oz Can Artichoke Hearts (jullienne)
2-3 garlic cloves (minced)
2 - TBS Olive Oil
Salt and Pepper to taste
Directions:
In a non-stick pan sautee minced garlic cloves in 2 TBS Olive Oil for approximately 30 seconds, then add all of the spinach and season with salt and pepper. Briefly cook spinach, just until it's wilted down and remove from pan, and roughly chop. Reduce heat to low and add cream cheese stirring often, just until it's melted, then fold in the mozzarella and parmesean cheese, until all of the cheeses have combined. Remove the pan from the heat and add in the remaining ingredients until smooth. If serving right away, place in a 350º oven for 15-20 minute just until heated through or can be microwaved. Or place in the fridge until ready to serve and heat as described above, but for 25-30 minutes.
2 - blocks of cream cheese
1/2 cup - mayonnaise
1/2 cup - parmesean cheese
1/2 cup - mozzarella cheese
1 - Family size bag of spinach or 12oz fresh
1 - 14oz Can Artichoke Hearts (jullienne)
2-3 garlic cloves (minced)
2 - TBS Olive Oil
Salt and Pepper to taste
Directions:
In a non-stick pan sautee minced garlic cloves in 2 TBS Olive Oil for approximately 30 seconds, then add all of the spinach and season with salt and pepper. Briefly cook spinach, just until it's wilted down and remove from pan, and roughly chop. Reduce heat to low and add cream cheese stirring often, just until it's melted, then fold in the mozzarella and parmesean cheese, until all of the cheeses have combined. Remove the pan from the heat and add in the remaining ingredients until smooth. If serving right away, place in a 350º oven for 15-20 minute just until heated through or can be microwaved. Or place in the fridge until ready to serve and heat as described above, but for 25-30 minutes.