Appetizer: Baked Artichoke Spinach Dip

Baked Artichoke Spinach Dip

(Recipe is from Midwest Living Magazine)

½ cup mayonnaise
½ cup dairy sour cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 to 2 tsp. Dijon style mustard
dash white pepper
1 14-oz. can artichoke hearts, coarsely chopped
1 ½ cups loosely packed, coarsely chopped spinach leaves
½ cup finely chopped red onion
¼ cup shredded mozzarella cheese

Pita triangles, sliced French bread, pumpernickel rolls or crackers

Combine mayonnaise, sour cream, Parmesan cheese, the ½ cup mozzarella cheese, mustard and pepper. Stir in artichoke hearts, spinach leaves and onion.

Transfer mixture to a 1 quart casserole. Cover; chill for 3 to 24 hours. (not necessary)

Bake in a 350 degree oven for 45-50 minutes or until heated through. Top with ¼ cup mozzarella cheese. Bake for 5 minutes or until cheese melts.

Serve with pita, bread or crackers.

Makes 24 appetizer servings.