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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Spinach-Artichoke Dip Recipe

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This recipe for Baked Spinach-Artichoke Dip is from Holy Trinity 2010 Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup shredded mozzarella cheese
½ cup dairy sour cream
½ cup mayonnaise or salad dressing
½ cup grated parmesan cheese
1 to 2 tsp. Dijon-style mustard
Dash white pepper
1 – 14 oz can artichoke hearts, drained and coarsely chopped
1 cup loosely packed, coarsely chopped spinach leaves
½ cup finely chopped red onion (1 medium)
Pita wedges, thinly sliced French bread, and/or assorted crackers
Directions:
Directions:
Step 1: In large bowl combine mozzarella cheese, sour cream, mayo, ¼ cup of the parmesan cheese, mustard, and pepper. Stir in artichoke hearts, spinach, and onion. Spread mixture evenly into a 9 inch pie plate. Sprinkle with remaining ¼ cup parmesan cheese.

Step 2: Bake uncovered in a 350 degree 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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