December 2008

Baked Spinach and Artichoke Dip

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup 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 cup loosely pack chopped spinach
• ½ cup finely chopped red onion
• ¼ cup shredded mozzarella cheese

Combine mayonnaise, sour cream, Parmesan cheese, the ½ cup mozzarella cheese, mustard and pepper. Stir in artichoke, spinach leaves and onions. Transfer mixture to a 1-quart casserole dish. Cover and chill in refrigerator for at least 3 hours, up to 24 hours. Bake at 350° for 50 to 60 minutes or until heated through. Top with ¼ cup mozzarella cheese. Bake for 5 minutes or until cheese melts. Serve with chips or crackers.