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spinach dip with artichokes or jalapeno stuffed green olives.
1 small box chopped spinach; squeezed dry
8 oz cream cheese
1/2 c. mayo
1 envelope lipton vegetable soup mix or knorr's
1 can artichoke hearts or about 6 jalapeno stuffed green olives chopped (mezzetta's)
1/2 c. parmesan cheese
mozzerella for top
How To Prepare:
mix all ingredients in 8x8 casserole. bake until bubbly and starting to brown on top. I use leftovers in my breakfast casserole.
Carbs per serving - include all nutritional information if known: