Zucchini w/ Spinach Artichoke Dip

Written By Justin Bell

Contains dairy

Ingredients

  • 3 ⅓ (8 ounce) package cream cheese, softened

  • ¾ cup and 1 tablespoon and 1 teaspoons mayonnaise

  • ¾ cup and 1 tablespoon and 1 teaspoons grated Parmesan cheese

  • ¾ cup and 1 tablespoon and 1 teaspoons grated Romano cheese

  • 3 ⅓ clove garlic, peeled and minced

  • ½ tablespoon and ⅙ teaspoon dried basil

  • ¾ teaspoon and ⅚ teaspoon garlic salt

  • salt and pepper to taste

  • 3 ⅓ (14 ounce) can artichoke hearts, drained and chopped

  • 1 ⅔ cups frozen chopped spinach, thawed and drained

  • ¾ cup and 1 tablespoon and 1 teaspoons shredded mozzarella cheese

Instructions 

  • In a bowl mix together cream cheese, mayo, parmesan cheese, romano cheese, garlic, basil, salt and pepper. Gently stir in artichoke hearts and spinach.

  • Cut zucchini with madeline season with olive oil salt and pepper.

  • Place in oven with dip on top and sprinkle cheese to melt.

 

 

 

 

 

Justin Bell
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