Artichoke Dip

Published 05/03 2013 08:17AM

Updated 05/03 2013 10:23AM

Artichoke Dip
Guest Chef Katherine Orczeck

1 8 oz cream cheese softened
15 oz can artichoke hearts drained, bottoms cut off & quartered
10 oz package frozen spinach thawed, drained
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 tablespoon Parmesan cheese

Mix and heat.

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