"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Artichoke-Spinach Dip Recipe

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This recipe for Baked Artichoke-Spinach Dip, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Klimkowski

Category:
Category:

Ingredients:  
Ingredients:  
Cup Shredded Mozzarella Cheese
Cup Sour Cream
Cup Mayonnaise
Cup Grated Parmesan Cheese
1 to 2 Tsp. Dijon-Style Mustard
Dash of White Pepper
1 14-ounce Can Artichoke Hearts, drained & coarsely chopped
1 Cup Loosely Packed, Coarsely Chopped Spinach Leaves
Cup Finely Chopped Red Onion (1 medium)
Pita Wedges, Thinly Sliced French Bread, and/or Assorted
Crackers

Directions:
Directions:
In large bowl combine mozzarella cheese, sour cream, mayonnaise, cup of the parmesan cheese, mustard and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into 9-inch pie plate. Sprinkle with remaining cup parmesan cheese.

Bake, uncovered, in a 350 degrees oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.

 

 

 

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