Artichoke-Spinach Dip | Midwest Living

Artichoke-Spinach Dip

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Artichoke-Spinach Dip
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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

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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

  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.

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