2 (8 oz.) pkg. Light Cream Cheese
1 (8 oz.) pkg. Grated Parmesan Cheese
1 (8 oz.) container Sour Cream
2 sm. cans Artichokes (chop finely)
1 (10 oz.) pkg. Frozen Spinach
2 tsp. Olive Oil
1 tsp. Marjoram

Crushed Red Pepper to taste

Mix all ingredients together and place under a broiler until the dip browns, and is hot and bubbly.

 

 

 

Artichoke & Spinach Dip II

 

1/2 C. Grated Romano cheese
1 lg. Clove Garlic
10 oz. Frozen Chopped Spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) Jar Artichoke hearts, drained, patted dry
1 (8 oz.) Container of soft garlic-chive cream cheese
2 Large Eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa

 

Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Add garlic and mince. Add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into  medium bowl. Fold in mozzarella. Transfer to a 2 to 3 C. baking dish; bake until heated through,  20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Serve with picante sauce and sour cream.