INGREDIENTS
1 lb
mini sweet peppers (halved and deseeded)
4 oz
cream cheese (softened at room temperature)
1 tbsp
mayonnaise
7 oz
quartered artichoke hearts (diced)
1/2 cup
fresh spinach
1/4 cup
shredded mozzarella cheese
1/4 cup
shredded parmesan cheese
1
garlic clove (minced)
salt and pepper (to taste)