Every year I do a cookbook purge. But the BHG always makes the cut. Sometimes those classic recipes from yesteryear are just what we need.
This is a great dip for holiday parties, birthday parties, family get togethers and sports gathering. My crowd always loves it!
Be sure to drain your artichoke in the colander pressing into them gently with a spoon. This makes the dip less watery.
You can totally make this the day before and bake the day of your event. Just be sure to go with the longer baking time of 25 minutes.
Serve this dip with pita chips, crackers, crusty bread or tortilla chips.
Baked Artichoke-Spinach Dip
Makes about 3 cups dip
From "The Better Homes and Garden Cookbook"
1/2 cup shredded mozzarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese, divided
1 to 2 tsp. Dijon-style mustard
Dash white pepper (The Jersey Girl uses regular black pepper)
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup loosely packed, coarsely chopped baby spinach leaves
1/2 cup finely chopped red onion (1 medium)
1. In a large bowl, combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of the Parmesan cheese, mustard and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with remaining 1/4 cup Parmesan cheese.
2. Bake uncovered in a 350 degree oven for 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.
Make-ahead directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.
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