weezle
09-14-2008, 06:57 PM
Olive Garden Hot Artichoke and Spinach Dip
8 ounces light cream cheese
14 ounces artichoke hearts, canned, drained, coarsely chopped
1/2 cup cooked spinach
1/4 cup light mayonnaise
1/4 cup parmesan cheese
1/4 cup romano cheese (you can use all Parmesan if you prefer)
1 clove garlic, finely minced
1/2 teaspoon dried basil
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper, to taste
Allow cream cheese to come to room temperature. Cream together with mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well. Add the artichoke hearts and spinach (be careful to drain both of these well), and mix until blended. Store in a container until ready to use. Spray quiche pan with Pam, pour in dip and top with cheese. Bake at 350 F. for 25 minutes or until the top is browned.
12 servings
Serve with Triscuits (Ph2 or Ph3 only) and assorted veggies for dipping.
8 ounces light cream cheese
14 ounces artichoke hearts, canned, drained, coarsely chopped
1/2 cup cooked spinach
1/4 cup light mayonnaise
1/4 cup parmesan cheese
1/4 cup romano cheese (you can use all Parmesan if you prefer)
1 clove garlic, finely minced
1/2 teaspoon dried basil
1/4 cup mozzarella cheese, grated
1/4 teaspoon garlic salt
salt and pepper, to taste
Allow cream cheese to come to room temperature. Cream together with mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well. Add the artichoke hearts and spinach (be careful to drain both of these well), and mix until blended. Store in a container until ready to use. Spray quiche pan with Pam, pour in dip and top with cheese. Bake at 350 F. for 25 minutes or until the top is browned.
12 servings
Serve with Triscuits (Ph2 or Ph3 only) and assorted veggies for dipping.