Baked Artichoke and Spinach Dip
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 1⁄2 cup mayonnaise
- 1⁄2 cup parmesan cheese, Grated
- 1 1⁄2 teaspoons Dijon mustard
- 14 ounces artichoke hearts, chop coarse
- 1⁄2 cup red onion, chopped fine
- 1⁄2 cup sour cream
- 1⁄2 cup mozzarella cheese, shredded
- white pepper
- 1 cup spinach, chopped
- 1⁄4 cup mozzarella cheese, shredded
directions
- Combine mayonnaise, sour cream, Parmesan cheese, the 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 for 50 to 60 minutes or till heated through.
- Top with the remaining mozzarella. Bake 5 minutes or till cheese melts.
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Reviews
-
I've been making a version of this recipe for years. I love it myself and I get so many compliments on it, even from people that wrinkle their noses on initially hearing that it has spinach and artichokes in it! I do somewhat agree with Brandyberry's review... therefore I only use 1 level tsp. of dijon mustard and I leave the cheese off of the top. For full disclosure... I love onions! I do mince the onions very finely for this recipe. -
We tried this recipe tonight in the spirit of the forum discussion going on about trying recipes that hadn't yet been rated. We followed the recipe exactly. We are big spin/art dip lovers so I was a bit disappointed with how much the mustard and onions overpowered the flavor of the dip. I personally would have rated it 3 stars but my DH really liked it - I may just be partial to other recipes we've tried in the past. I also didn't like the mozarella on top - it formed a crust that broke chips when trying to dip into. I would just mix that extra 1/4c into the mixture.
RECIPE SUBMITTED BY
Libby1
United States
