HOLIDAY APPETIZER: Artichoke Spinach Dip

This is a twist on a favorite. I love the spinach artichoke dips you get at restaurants or freezer section, BUT they always seem to be more spinach than artichoke. They also lack some of the taste I love...so this is an adaptation of that recipe to make it to my taste.


Artichoke Spinach Dip

1 Can of Artichoke hearts (NOT MARINATED)
1 10 oz package frozen spinach, thawed and squeezed dry
1 8 oz block of Low Fat Cream Cheese (Neufachatel)
1 cup lite mayonaise
1/2 cup shredded parmasean cheese
1/2 cup shredded cheddar
1 clove garlic, finely minced
4 scallions chopped
1 Tsp Italian seasoning
1 tsp salt
dash or two of black pepper

Drain and chop artichoke hearts, set aside.

Mix softened cream cheese and mayonaise together until well mixed and creamy. Add garlic, parmasan, scallions (reserve about 1/3 cup of the green tops, chopped for garnish), italian seasoning, salt & pepper. Mix well. Add reserved artichoke hearts and spinach. Mix well.

Pour into a 1 qt baking dish. Sprinkle cheddar cheese and reserved scallions on top. Bake at 350 for 20-30 minutes until edges are just brown and it's all bubbly.

Serve with crustini, crackers, crudite, etc. MMMMMMMMMMMM.....