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Artichoke-Spinach Dip
Chill: 3 hrs to 24 hrs
Bake: 55 mins to 1 hr 5 mins at 350°F
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 to 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
1. Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella cheese, mustard, and pepper. Stir in artichoke hearts, spinach leaves, and onion.
2. Transfer mixture to a 1-quart casserole. Cover; chill in refrigerator for at least 3 hours or up to 24 hours.
3. 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.
4. Serve with pita, bread or crackers. Makes 24 appetizer servings.
