A while back, I gave you a few really good appetizers to make. One happened to be a spinach artichoke dip, which is really good. I did have a different version that is also delicious, so I thought I would give you both. That way, if you don't have the ingredients for one dip, you can make the other! I usually double this recipe, because the original amount doesn't really make enough!
This one has 1 package of cream cheese, room temperature. To that, mix in 1/4 cup of mayonnaise, 1/4 cup of Parmesan cheese, 1/4 cup of Romano cheese, 1 clove of garlic, minced, and 1/2 teaspoon of basil.
Now you are going to use one can of artichoke hearts, drained and chopped. Add approximately 1/2 cup of spinach, drained and chopped (I used fresh spinach, cut up, approximately 1/2 of a small bag). You can add as much or as little spinach as you like. Add some freshly ground salt and pepper. I added a little cayenne pepper for some heat, but it is totally up to your personal preference! Put into a greased baking dish, sprinkle with some paprika and bake at 350 degrees for 25 minutes. You want it to be bubbly, so adjust the time accordingly.
I toasted some cut up pita bread, but you could serve this with anything. As you can see, there are not as many ingredients in this version, and I used fresh spinach versus frozen.
So, there you have it. Both are delicious, so take your pick!