Artichoke And Palm Heart Dip - cooking recipe

Ingredients

1 (14 ounce) can water packed artichoke hearts, drained
1 (14 ounce) can hearts of palm, drained
2 (8 ounce) packages reduced fat cream cheese, softened
1 cup mayonnaise
1 cup grated parmesan cheese (I use the Kraft cannister)
1/8 teaspoon garlic powder (to taste)
1 teaspoon parsley flakes
1/2 teaspoon paprika

Preparation

Preheat oven to 350 degrees.
In a medium bowl, beat together the cream cheese and the mayonnaise until fluffy.
Stir in the Parmesan cheese, garlic, parsley, and paprika, blending well.
Coarsely chop the artichokes and palm hearts, and stir in by hand until well combined.
Spoon into a casserole or fluted quiche dish and bake 25-30 minutes, until bubbly and light golden brown.
Serve with assorted raw veggies, crackers and baguette slices. Enjoy!