I’ve mentioned before, I enjoy a good spinach and artichoke mixture, and have made them into a quesadilla before, but hadn’t made my own dip. So, as usual, I started looking up recipes online and combined the best of a few of them to come up with this recipe for spinach artichoke dip that’s baked in the oven. You can cook it and eat immediately, or you can cook it and refrigerate then just reheat when you are ready. We ate this with some store-bought pita chips and it was a perfect appetizer.
- 1/2 cup mozzarella cheese shredded
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup parmesan cheese grated or shredded
- 1-2 tsp Dijon mustard
- 1 dash white pepper
- 14 oz can artichoke hearts drained and coarsely chopped
- 1 cup spinach leaves chopped
- 1/2 cup red onion finely chopped
- Pita wedges, crackers, or bread to dip in crackers, bread to dip in
Preheat oven to 350
In a large bowl combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of parmesan cheese, mustard, and pepper
Stir in artichoke hearts, spinach, and onion
Spread mixture evenly into a 9 inch pie plate
Sprinkle with the remaining parmesan cheese
Bake, uncovered, for 15 minutes or until heated through
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