Creamy Pesto Artichoke Dip

1. 1

   In a food processor combine cream cheese, 1 1/2 cups shredded mozzerella, mayonnaise, garlic and basil until smooth. Add drained artichoke hearts and pulse just until chopped.

2. 2

   Place in a pie plate and top with the reserved 1/2 cup mozzerella. (Can be made 1 day in advance).

3. 3

   Bake in a 350 degree oven for 25 minutes or until cheese is melted and lightly brown. Serve with crackers, lightly toasted slices of french bread and breadsticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.