artichoke spread
8 oz cream cheese
1 cup mayo
16 oz mozza cheese
16 oz artichoke hearts, quartered (2 14oz cans, drained)
1 sm. onion, minced
3 cloves garlic, minced
8 oz shredded parmesan cheese (may sub shredded fontanella or other strong cheese like feta or bleu)
mix, bake at 350 degrees until golden and bubbly (~20-30 minutes)
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This isn’t vegan, it’s vegetarian. And your vegetarian tag is spelled wrong! (and yes, I’m getting to posting)
whine whine; fixed. it is actually my friend robin’s recipe, and i was putting it on the blog so i wouldn’t forget it