14 oz can of artichoke hearts (in water), drained and chopped course
1/2 cup red onion, chopped fine
1/2 cup sour cream
1/2 cup shredded mozzarella
1 dash white pepper
1 cup spinach leaves, frozen, squeezed dry
1/4 cup mozzarella, shredded
Instructions
Combine mayonnaise, sour cream, Parmesan cheese, 1/2 cup mozzarella, mustard and
pepper. Stir in artichoke hearts, spinach leaves and onion. Transfer mixture to a 1 quart
casserole. Cover and chill for 3 to 24 hours. Bake at 350 F for 50 to 60 minutes or until
heated through. Top with remaining mozzarella. Bake 5 minutes or until cheese melts.
Originally Submitted
10/26/2009
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You can add this Baked Artichoke and Spinach Dip recipe to your own private DesktopCookbook.