Artichoke/Spinach Dip (Olive Garden) Becky Grasso
1 cup chopped artichoke hearts (canned or frozen) 8 oz. cream cheese
2 cup frozen chopped spinach, thawed 2 cup grated Parmesan cheese
2 tsp. crushed red pepper flakes 1/4 tsp. salt
1/8 tsp. garlic powder Dash ground pepper
2 cup grated Monterey Jack cheese
On the side: Crackers, Chips or Sliced, toasted bread
Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 min. Drain. Heat cream cheese in small bowl in microwave set on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients to the cream cheese and combine. Serve hot.