Baked Artichoke-spinach Dip |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Photo courtesy of Juels. Thanx! This dish is really good. It is from Better Homes and Gardens 12th edition. This is for family down in Arkansas. They are always saying they are gonna call for it. This way they can find it easy. Read more . (Hi Mary! :) Ingredients:
1/2 cup shredded mozzarella cheese |
1/2 cup dairy sour cream |
1/2 cup mayonnaise or salad dressing |
1/2 cup parmesan cheese, divided |
1 to 2 tsp dijon-style mustard |
dash white pepper (i used black myself) |
1 14 oz can artichoke hearts, drained and coarsely chopped (non-marinated) |
1 cup loosely packed, coarsely chopped spinach leaves (i used 1 box frozen spinach that had been thawed and drained well by squeezing) |
1/2 cup finely chopped red onion (1 medium) |
Directions:
1. In a large bowl combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining 1/4 cup Parmesan cheese.
2. Bake, uncovered, in a 350* oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers. Also really good with tortilla chips.
3. Make-ahead directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.
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