owl. Gently stir in artichoke hearts and spinach. Transfer dip to the prepared baking
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Preheat oven to 350 degrees.
Allow cream cheese to come to room temperature.
Cream together the mayonnaise, parmesan and romano cheeses, garlic, basil and garlic salt. Mix well.
Add artichoke hearts and spinach. Mix until blended.
Spray a pie pan with non-stick cooking spray. Pour in the dip and top with the mozzarella.
Bake at 350 degrees for 25 minutes or until the top is browned.
Serve with toasted bread or tortilla chips.
Allow cream cheese to come to room temperature.
Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well.
Add the artichoke hearts and spinach careful to drain this well.
Store in a container until you are ready to use.
Spray pie pan with pam, pour in dip, and top with cheese.
Bake at 350\u00b0 for 25 minutes or until the top is browned.
serve with toasted bread.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach.
Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.
Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella mustard, and pepper.
Stir in artichoke hearts, spinach leaves and onion.
Transfer mixture to a 1 quart casserole. Cover and chill for 3 to 24 hours
Bake at 350 for 50 to 60 minutes or till heated through.
Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.
Preheat oven to 325F and lightly spritz a baking dish with cooking spray (Pam).
Combine all ingredients.
Place in prepared dish.
You can either bake the dip for about 15 to 20 minutes, but I have also found that you can just heat it in the microwave for a few minutes.
p of vegetable oil and flour in a
Put the cauliflower and artichoke hearts in a bowl.
Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
Add the shredded carrot and onion if you wish. Stir or shake.
Add the dressing and spinach dip and stir or shake.
Cool until serving.
edium bowl, combine green onions and jalapeno. Stir in pressed garlic
egrees C).
Combine the artichoke hearts, onion, salad dressing, mayonnaise
an and saute the onion and garlic
br>Add the minced garlic, and cook until fragrant. Add the
Preheat oven to 350 degrees F (175 degrees C).\n Watch Now
Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.\n Watch Now
Bake in preheated oven until slightly browned, about 30 minutes.\n Watch Now
Preheat oven to 350 degrees. Grease a 8 x 8 baking dish. Put all ingredients except cream cheese in a food processor or blender. Pulse until blended, but not pureed. Spoon mixture into the baking dish and sprinkle with cream cheese. Bake for 20-25 minutes until cheese is melted and dip is heated thoroughly.
Enjoy.
Phil.
Combine all ingredients.
Place in shallow casserole dish. You can either bake dip about 15 to 20 minutes at 325 degrees or heat in microwave a few minutes.
Combine butter, sour cream, cream cheese and cheddar cheese and blend well.
Add the artickoke hearts, spinach and garlic. Sprinkle with the paprika.
Place mixture in an oven safe dish and bake at 350 degrees for 15-20 minutes or until bubbly and heated through.
Serve with baguette slices and vegetable sticks.
Combine all ingredients.
Place in shallow casserole dish.
You can either bake dip about 15 to 20 minutes at 325\u00b0, or heat in microwave a few minutes.
Preheat oven to 400\u00b0F.
Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth.
Transfer to bowl.
Stir in artichokes, spinach and cheese.
Spoon into 8-inch glass pie dish or casserole.
Bake for 20 minutes.
Dust with paprika before serving.
Preheat oven to 350\u00b0. Drain all water from spinach. Mix all ingredients and bake in a greased casserole for 30 to 40 minutes. Serve with crackers or bread.