Wednesday, November 3, 2010
Cheesy Spinach and Artichoke Dip
From: Joan Morris
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 c. Grated Parmesan Cheese
3/4 c. light mayo
1/2 c. shredded mozzarella cheese
1/2 t. garlic powder
Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 9 inch pie plate
Bake 20 min or until heated through. Serve with Triscuit crackers and cut up fresh veggies.