Baked artichoke-spinach dip
Source of Recipe
Aunt Saunny
1/2 cup shredded mozzarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup grated parmesan cheese
1 to 2 teaspoons Dijon-style mustard
dash white pepper
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup loosely packed, coarsely chopped spinach leaves
1/2 cup finely chopped red onion (1 medium)
Pita wedges, thinly sliced French bread, and/or assorted crackers
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.
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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