Thanks to popular demand, I will attempt to recreate my artichoke cheese dip recipe that made its first appearance last week.
6-8oz. cream cheese
1 cup mayonnaise
1 cup yogurt
1 cup grated mozarella
1/4 cup grated parmesan
14 oz. can artichoke hearts, drained and chopped
2-3 slices asiago
1. Preheat oven to 400 degrees.
2. Whip together cream cheese, mayo, and yogurt. Mix in grated cheese and artichokes.
3. Place in large casserole–make sure it’s not too deep so that it will cook through. Top with asiago and paprika.
4. Bake for 25-30 minutes. Serve with anything you like.