Artichoke-Spinach Dip

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Published on Midwest Living (http://www.midwestliving.com)

Artichoke-Spinach Dip

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Yield: 24 appetizer servings
Prep 15 mins
Chill 3 hrs to 24 hrs
Bake 55 mins to 1 hr

Ingredients

1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 -2 teaspoons Dijon-style mustard
dash white pepper
1 14 - ounce can artichoke hearts, coarsely chopped
1 cup loosely packed, coarsely chopped spinach leaves
1/2 cup finely chopped red onion
1/4 cup shredded mozzarella cheese
Pita triangles, sliced French bread, pumpernickel rolls, or crackers

Directions

Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella cheese, mustard, and pepper. Stir in artichoke hearts, spinach leaves, and onion.
Transfer mixture to a 1-quart casserole. Cover; chill in refrigerator for at least 3 hours or up to 24 hours.
Bake in a 350 degree F oven for 50 to 60 minutes or until heated through. Top with 1/4 cup mozzarella cheese. Bake for 5 minutes or until cheese melts.
Serve with pita, bread or crackers. Makes 24 appetizer servings.

Source URL (retrieved on May 21, 2013): http://www.midwestliving.com/recipe/vegetables/artichoke-spinach-dip/

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