Ingredients :
14 oz can (un-marinated) artichoke hearts, drained and coarsely chopped
10 oz frozen chopped spinach, thawed
1 cup HELLMANN'S real mayo (p.s. the original recipe calls for Light mayo to cut calories)
1 cup grated parmesan cheese
1 garlic clove, pressed
14 oz can (un-marinated) artichoke hearts, drained and coarsely chopped
10 oz frozen chopped spinach, thawed
1 cup HELLMANN'S real mayo (p.s. the original recipe calls for Light mayo to cut calories)
1 cup grated parmesan cheese
1 garlic clove, pressed
Instructions :
Thaw frozen spinach then squeeze it dry with your hands.
Stir together: drained & chopped artichoke, squeezed spinach, 1 cup mayo, ¾ cup parmesan cheese, 1 pressed garlic clove and transfer to a 1-quart casserole or pie dish. Sprinkle on remaining ¼ cup parmesan cheese.
Bake uncovered for 25 minutes at 350˚F or until heated through. Serve with your favorite crostini, chips, or crackers. Yum!
Thaw frozen spinach then squeeze it dry with your hands.
Stir together: drained & chopped artichoke, squeezed spinach, 1 cup mayo, ¾ cup parmesan cheese, 1 pressed garlic clove and transfer to a 1-quart casserole or pie dish. Sprinkle on remaining ¼ cup parmesan cheese.
Bake uncovered for 25 minutes at 350˚F or until heated through. Serve with your favorite crostini, chips, or crackers. Yum!