Can I make this recipe a day ahead?!
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly.
Answers: I'm making a full turkey dinner on Sunday for 13 people. I really want to serve this appetizer as well, but making it the day before would REALLY help my stress level. LOL. Do you think it would work?
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly.
I see no problem with preparing the dip up to the baking point. Put your mixed dip into its baking dish, top it with cheese, cover and refridgerate until the next day. Just bake it the day you want to serve it. I sugest that you think through your menu and make sure you will have oven space for your dip on party day. Make sure yoy squeese all the extra moisture out of your frozen spinach before you add it so it doesnt make the dip watery overnight.
You could always prepare it the night before and get it in the pan, refrigerate it until the next day and then bake it.
Edit:
Yes, I'd double it. Sounds yummy. :)