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SPINACH AND ARTICHOKE DIP

  • 3 blocks (8-oz ea.) cream cheese, softened
  • 1 package dried vegetable soup mix
  • 1 package (8-oz) frozen chopped spinach, thawed and drained
  • 1 can whole artichokes, drained and diced
  • 1 cup heavy cream
  • 1 cup white wine
  • 1/2 cup Parmesan cheese
  • Shredded mozarella cheese topping

1. Mix all together except mozarella cheese topping.
2. Place in baking dish. Top with mozarella.
3. Bake 30 minutes at 350 degrees until hot and bubbly.