1 CAN (14 OZ) ARTICHOKE HEARTS, DRAINED AND FINELY CHOPPED
1 PKG (10 OZ) FROZEN CHOPPED SPINACH, THAWED AND DRAINED
3/4 CUP GRATED PARMESAN CHEESE
3/4 CUP LIGHT MAYONNAISE
1/2 CUP REDUCED FAT SHREDDED MOZZARELLA CHEESE
1/2 TEASPOON GARLIC POWDER
Instructions
PREHEAT OVEN 350
MIX ALL INGREDIENTS UNTIL WELL BLENDED
SPONN INTO 9 INCH PIE PLATE OR QUICHE PLATE
BAKE 20 MINUTES OR UNTIL HEATED THROUGH. SERVE WITH TRISCUITS, FRESH RAW VEGETABLES OR TORTILLA CHIPS
MAKE AHEAD- MOST HOT DIPS CAN BE ASSEMBLED IN ADVANCE. COVER AND REFRIGERATE UP TO 24 HOURS. BAKE UNCOVERED AS DIRECTED. INCREASE BAKING TIME BY 10 MINUTES TO ENSURE THAT THE DIP IS HEATED THROUGH.
Originally Submitted
11/1/2009
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