One of my favorite appetizers I get when I go to a restaurant is Spinach Artichoke Dip. So, I thought I would try my own at home. Becca had a recipe for this and then I added a few extra things!
You need:
1 can artichoke hearts, drained and chopped
1 10 oz. package frozen spinach, thawed and drained
6 oz. cream cheese
3/4 cup grated parmesan cheese
1/2 cup mayo
1 cup shredded mozzarella cheese
3/4 cup salsa
1/2 teaspoon garlic powder
Heat oven to 350 degrees.
Mix all ingredients together except 1/2 cup of the shredded mozzarella cheese. Spread into pie plate (I sprayed mine with Pam first). Top with remaining cheese. Bake for 20 minutes or until golden and bubbly.
(Great with some Blue Organic Tortilla Chips from Trader Joe’s.)
