Ingredients
16 ounces cream cheese (2 packages)
1/2 cup mayo (or miracle whip)
14 ounces artichoke hearts (1 can), drained & chopped (if using an electric blender, you don’t have to chop)
10 ounces frozen chopped spinach (1 package), defrosted & drained
1/2 cup grated parmesan cheese
1 clove of garlic minced
chopped tomato (optional)
Preparation
Preheat oven to 350 F
Beat cream cheese & mayo with electric mixer on medium until well blended.
Add artichoke hearts, spinach, parmesan & garlic and mix well.
Pour mix into medium caserole dish.
Bake for 20-25 minutes until the top is lightly browned.
Garnish with chopped tomatoes if desired.
