Tuesday, July 5, 2011

Artichoke-Spinach Dip

This was really good!

Artichoke-Spinach Dip

1/2 cup shredded mozzarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise
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 fresh coarsely chopped spinach
1/2 cup finely chopped red onion (1/2 med)

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.
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.
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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