Recipe courtesy of MrsC2004
Ingredients
1 8oz package of softened cream cheese
1/4 c sour cream
1/4 Grated Parm
1/4 cup of grated Romano
1 clove garlic, minced ( eliminated this and used garlic powder because I had some garlic haters)
1/2 tsp dried basil
salt and pepper
1 14oz can artichoke hearts, drained and chipped
1/2 c frozen chopped spinach, thawed and drained
1/4 c shredded mozzarella
Directions
Preheat oven to 350. Lightly grease a small baking dish
In a medium bowl, mix together cream cheese, sour cream, parmesan and Romano cheeses, garlic, basil, salt and pepper. Gently fold in artichoke hearts and spinach. Transfer mixture to baking dish. Top with Mozzarella cheese and bake about 25 mins until bubbly and lightly browned.
1 8oz package of softened cream cheese
1/4 c sour cream
1/4 Grated Parm
1/4 cup of grated Romano
1 clove garlic, minced ( eliminated this and used garlic powder because I had some garlic haters)
1/2 tsp dried basil
salt and pepper
1 14oz can artichoke hearts, drained and chipped
1/2 c frozen chopped spinach, thawed and drained
1/4 c shredded mozzarella
Directions
Preheat oven to 350. Lightly grease a small baking dish
In a medium bowl, mix together cream cheese, sour cream, parmesan and Romano cheeses, garlic, basil, salt and pepper. Gently fold in artichoke hearts and spinach. Transfer mixture to baking dish. Top with Mozzarella cheese and bake about 25 mins until bubbly and lightly browned.
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