THIS EASY RECIPE WAS GIVEN TO ME YEARS AGO FROM MY MOTHER AND I HAVE SERVED IT MANY TIMES. I HAVE TRIED TO LOWER THE FAT CONTENT BY USING OLIVE OIL MAYONNAISE AND FAT FREE CREAM CHEESE. ENJOY!!
1 PACKAGE (8OZ) FAT FREE CREAM CHEESE, SOFTENED
1 CUP OLIVE OIL MAYONNAISE
1 PACKAGE VEGETABLE SOUP & DIP MIX
1 PACKAGE (10OZ) FROZEN CHOPPED SPINACH, THAWED & DRAINED
1 CAN (14 0Z) ARTICHOKE HEARTS, DRAIN & CHOPPED
10 OZ SHREDDED MOZZARELLA CHEESE
1/2 CUP SHREDDED PARMESAN CHEESE
IN A MEDIUM SIZE BOWL, THOROUGHLY COMBINE CREAM CHEESE, MAYONNAISE AND VEGGIE DIP PACKAGE.
STIR IN SPINACH, ARTICHOKE HEARTS AND MOZZARELLA CHEESE, SPREAD MIXTURE IN A 2 QUART BAKING DISH.
SPRINKLES WITH PARMESAN CHEESE. BAKE AT 350 FOR 30 MINUTES OR UNTIL EDGES ARE BROWN.
SERVE WARM WITH TORTILLA CHIPS.
MAKES 10 SERVINGS.
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