This spinach dip is always a hit. People request it at almost every gathering we have. And the best part is that it is so incredibly fast and easy.
3 artichoke hearts, finely chopped
2 packages (10oz.) frozen chopped spinach, thawed and drained
3 cups shredded Italian blend of cheese (I like Sargento's 6 cheese: Mozzarella, Provolone, Parmesan, Fontina, Romano, and Asiago)
1 cup grated parmesan cheese
½ cup light Mayonnaise
½ teaspoon. garlic powder
Dash of ground red pepper
No nutrition information available
Preheat oven to 350°.
Mix all ingredients together until well blended.
Spoon mixture into a pie plate.
Bake approx. 20 minutes, or until heated through and cheese is completely melted.
Serve with tortilla chips or toasted whole wheat chips.
***Note: if you don't want the cheese on top to brown slightly, you can cover the dish with aluminum foil before baking.