Served at the 2018 Say Cheese Wine Trail, Stone Hill Winery
8 oz. Cream Cheese, softened
1/4 cup Mayonnaise
1/2 cup Parmesan Cheese
2 cloves Garlic
14 oz. can Artichoke Hearts
1/2 cup Frozen Spinach, thawed and drained
1/4 cup Mozzarella cheese
1/2 teaspoon dried Basil
Roast garlic and mince.
Whip cream cheese in mixer, add mayonnaise and blend until combined. Add parmesan cheese and minced garlic and mix until combined.
Dice artichoke hearts and add to cream cheese mixture and mix until combined.
Chop spinach after well drained, then add to cream cheese mixture and mix until combined.
Add mozzarella cheese, basil, and salt and pepper to taste.
Mix thoroughly and refrigerate if not using immediately. Makes 12 servings
Pair with Stone Hill Traminette
