|Stephanie with her vegetable platter|
|A Special Place Setting Awaited Each Guest|
|Patti, Ann, Carolyn and RaeLee|
|Suzanne, Patti, Paulette|
|Stephanie and Suzanne|
|Paulette and Sandy|
|Rae Lee and Carolyn|
Rae Lee's Artichoke & Spinach Dip
2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese (fresh grated)
1/2 cup grated Romano cheese (fresh grated)
1 clove garlic, peeled and minced
1/4 teaspoon salt
1 teaspoon dried basil
2 (14 ounce) cans artichoke hearts, drained and chopped (rinsed)
1 cup frozen chopped spinach, thawed and drained (squeeze excess water out)
1/2 cup shredded mozzarella cheese + a little extra for the top
- 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, garlic salt, 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.