This is a great recipe for any occasion. Whether you're watching the big game, invited to your in-laws, or pot luck, spinach/artichoke dip is always a winner. It can be served with crackers or baguette slices. It’s versatile enough to be made ahead and refrigerated for 2 days before the party. All you have to do is warm it up in the oven or microwave oven.
1 packet (8 ounce) cream cheese - softened (I used low fat cream cheese)
1/4 cup low fat mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
3 tbsp of milk (optional)
1/2 tsp dried basil
1/4 tsp garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped (optional)
1/2 cup frozen chopped spinach, thawed and drained
1. Preheat oven to 350 degrees F. Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. If the mixture is too stiff or thick mix a few tbsp of milk.
3. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.