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Cook's Note: I have been making this for about 10 years now and people ask me to bring it to get-togethers and its gone in a flash! Serve this with the right bread or chips and you have a HIT on your hands. The original recipe that I derived this from says its supposed to be a copy cat of Olive Garden's Spinach and Artichoke Dip, but my recipe is different than the original. Enjoy!
What You Will Need:1 package of neufchatel (light) Cream Cheese, softened to room temperature
1 can of Chopped Artichoke Hearts, drained (if you have Harris Teeter, they carry their own brand that is awesome!)
1 Frozen Box of Chopped Spinach (prepare per package directions and drain very well).
1/4 cup Light or Fat Free Mayonnaise
1/4 cup Shredded Parmesan Cheese
1/2 Cup Shredded 6 Cheese-Italian Cheese
2 Cloves of Garlic (minced)
1/4 Tsp Garlic Salt
1 Tbsp. Italian Seasoning
1/2 cup of Mozzarella Cheese (this is for the topping)
Sea Salt & Pepper to taste
Directions:Pre-heat oven to 350 degrees.
Allow cream cheese to come to room temperature. (If you are like me, this is hard to wait on, but trust me, it really does make for a better dip). Cream together cream cheese, mayo, shredded cheese, garlic and seasonings. Mix very well to thoroughly combine. Next add the artichoke hearts and spinach (again be sure to drain this very well before mixing) - Mix all ingredients until well blended.
Spray your dish with non-stick cooking spray and pour mixture in. Top with Mozzarella Cheese. Bake at 350 degrees for 25-30 Minutes or until top of dip is golden brown.
Serve with toasted french bread slices, pita chips or tortilla chips for a DELICIOUS APPETIZER!
This "Pinspiration" comes from Copy Cat Recipes