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spinach dip with either artichokes or jalapeno stuffed green olives
1 package spinach squeezed dry
1 block cream cheese
1/2 c. mayo
1 packet vegetable soup mix (lipton or knorr's)
1/2 c. parmesan cheese
1 can artichoke hearts drained or 6 jalapeno stuffed green olives; chopped
mozzerella for top
How To Prepare:
mix all together put in 8x8 casserole dish. sprinkle mozzerella on top. bake about 400-425 until browned and bubbly on top.
Carbs per serving - include all nutritional information if known: