06 Nov 2006 09:57 PM

Chessy Spinach and Artichoke Dip

THe delicious dip has all the flavor if the restaurant version and is so simple to make.  This is really delicious and for those that don't like artichoke or spinach don't worry you can't taste it.  I know because i don't like them either.

You will need: 1 can (14oz.) artichoke hearts, drained, finely chopped, 12 pkg. (10oz.) frozen chopped spinach, thawed drained, 3/4 cup Kraft 100% Grated Parmesan Chesse, 3/4 cups Kraft mayo light mayonnaise, 1/2 cup Kraft 2% Milk shredded reduced fat mozzarella cheese, and 1/2 tsp. garlic powder

Preheat oven to 350 degrees F.  Mix all ingredients until well blended.  Spoon into 9-inch pie plate or quiche dish.  Bake 20 minutes or until heated through.  Serve with Triscuit Reduced Fat Crackers and assored cut-up fresh vegetables. You can also use Torilla chips.  Makes 22 servings, 2 Tablespoons each.

Make-Ahead: Most hot dips can be assembled in advance. Cover adn refrigerate up to 24 hours. Bake, uncovered, as directed jsut before guest arrive, increasing the baking time by 5 to 10 minutes to ensure the dip is heated through.

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