Baked Spinach and Artichoke Dip


1 (8 ounce) package cream cheese, softened

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 (or more) cloves garlic, peeled and minced

1/2 teaspoon dried basil

Optional: 1/2 teaspoon Crushed Red Pepper

salt and pepper to taste

1 (14 ounce) can artichoke hearts, drained and chopped

1/2 cup frozen chopped spinach, thawed and drained (I used fresh baby spinach – cut off stems and pushed into the measuring cup to overflowing – then chopped.)

1/4 cup shredded mozzarella cheese


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, crushed red pepper, 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.

Serving Suggestions: Put out various veggies for dipping – sweet peppers, celery, zucchini rounds, etc.

Alternative: 2 sheets of Joseph’s low carb Lavash Bread. Paint the outside inch all around each with a scrambled egg wash. Spread half of the mixture on each – except for the border inch. Place on Parchment Paper lined baking pan. Top with mozzarella cheese and bake for approximately 30 minutes. Last couple of minutes, place under the broiler to brown. Cut up using a Pizza Cutter or sharp Knife.

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