1 (8 ounces) block cream cheese, softened
1 cup mayonnaise
1/2 cup grated Parmesan
1 cup shredded mozzarella
1 (14 ounces) can artichoke hearts, drained and chopped
1/2 cup Wispy Arugula Microgreens
2 green onions, sliced thin
1 pinch of salt
Preheat oven to 350 degrees F.
In large bowl mix cream cheese and mayonnaise until smooth.
Add artichokes, mozzarella, parmesan and salt and stir together until combined.
Slowly stir in the Wispy arugula and green onions.
Transfer the dip into a shallow baking dish.
Bake in a preheated oven for 30- 35 minutes until the top is golden brown and the dip is bubbling.
Serve hot with crackers, tortilla chips, crostini or veggies.
Let us know what you think! Share with us on Instagram by tagging us: @wispygreens
Is it time to cut back on the breads and gluten but not on the pizza?
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