2 (8 oz. ea.) pkgs. cream cheese
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Mozzarella cheese
3/4 cup shredded Parmesan cheese, divided
1 (6 oz.) jar artichoke hearts, drained and chopped (Goya)
2 tsp. minced garlic
1 tbsp. dry Ranch salad dressing mix (HIDDEN VALLEY®)

In a large bowl combine cream cheeses, spinach, Mozzarella cheese, 1/4 cup Parmesan cheese, artichokes, garlic and dry Ranch dressing mix. Mix together with clean hands until well blended. Form into a ball or log and coat in the remaining 1/2 cup Parmesan cheese.

Chill in refrigerator for at least 1 hour or overnight.

Place on a serving plate and serve with crackers and/or vegetable crudites.

Submitted by: Joan Meadows