Monday, May 16, 2011

Baked Artichoke Spinach Dip


This is something I crave every pregnancy so I'm always looking for an excuse to make it! My college roomates have been visiting me this week so it was the perfect opportunity! It's quick to make and, other than the artichoke hearts, consists mostlIy of ingredients I have on hand. It's also a nice recipe to make ahead. It can stay in the fridge for 24 hours before baking so you can make it up to a day in advance!

Baked Artichoke Spinach Dip

1/2 cup sour cream
1/2 cup mayo
1 cup shredded mozzarella
1/2 cup grated Parmesan, divided
2 tsp. Dijon mustard
1 (14 oz.) can of artichoke hearts, drained and chopped
1 1/2 cups spinach leaves, chopped
1/4 cup red onion, minced
1 Roma tomato, chopped
Thinly sliced french bread or crackers (Our Smith's has thin baguettes already sliced in the bakery)

Combine mozzarella, sour cream, mayo, 1/4 cup of the Parmesan, and the mustard in an 8x8 pan or 9 inch pie plate. Stir in chopped artichoke hearts, spinach, and red onion. Sprinkle with 1/4 cup Parmesan cheese.

Bake at 350 for 20 minutes, top with tomatoes, and bake an additional 5 minutes until hot and bubbly. OR cover it and put in the fridge to bake later. When ready to serve increase bake time to 30 minutes, top with tomato, and bake an additional 5 minutes. Serve with thin slices of french bread and/or crackers.

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