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Spinach and Artichoke Dip

April 7, 2011

Yet another dip recipe!  We seemed to be on a roll around Superbowl time, though they’ve fizzled out since.  This one was tasty, though not my favorite of the dips we’ve had so far.  Paul really liked it, so I’d make it again.

Spinach and Artichoke Dip

recipe from Beantown Baker

Ingredients:

  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dijon mustard
  • 1 dash pepper
  • 1 – 14oz can artichoke hearts, drained and coarsely chopped
  • 1 cup loosely packed, coarsely chopped spinch leaves
  • 1/2 cup finely chopped red onion
  • bread or chips, for serving

Directions:

  1. In a large bowl combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of parmesan cheese, mustard, and pepper.  Stir in artichokes, spinach, and onion.
  2. Spread evenly into a 9-inch round plate.
  3. Sprinkle remaining 1/4 parm cheese over top of mixture.
  4. Bake uncovered at 350 degrees for 15 minutes or until heated through. The top should be browned and the sides should be bubbling.
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