8 ounce cream cheese (low fat ok)¼ cup sour cream (low fat ok)
¼ cup Parmesan cheese (grated, not powdered)
¼ cup Romano cheese (grated)
2 cloves garlic minced (I used roasted from jar)
½ teaspoon dry basil
¼ teaspoon garlic salt
salt and pepper
(1) 14 oz. can artichoke hearts
½ cup red bell pepper (chopped finely)
½ cup frozen spinach (thawed & squeezed dry)
¼ cup shredded mozerella
Mix everything together and place in a (lightly sprayed) small oven proof dish. Bake at 350F for 25 minutes.
NOTE: Drain the water out of the artichokes and chop them into small pieces. Chop the red bell pepper into small pieces too (you don't want any large chunks in this dip). I used my food processor (in small pulses) to chop these veggies into the size of about a large pea. Make sure you thaw the spinach completely and squeeze it dry with your hands.- Follow RecipesDream
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