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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.