1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Made this Saturday 4/18. Kind of just threw stuff together. Use 8oz cream cheese (microwaved for 15 to 20 seconds to soften), probably a bit more than 1/4 cup mayonnaise, half a cup grated Parmesan cheese, 2 tsp garlic, a sprinkle of garlic salt, salt, and pepper. A can of drained and chopped artichokes, a whole box of spinach thawed under running water and squeezed dry, and a handful of mozzarella cheese. I also put about a tsp or so of lemon juice and about 1/4 cup sour cream. I mixed everything together rather than putting the cheese on top. I wasn’t impressed at first, but the longer it sat and certainly the 2nd day, it was good. I did not use the basil or Romano cheese.
This time I followed the recipe more, only I cooked the frozen spinach 4 minutes in microwave covered, stirred, and 4 minutes again. I drained in a sieve. When I added to the cream cheese mixture, it kind of helped melt it and all came together. I added a bit of lemon juice again, but I’m not convinced that it did much.