Yummy Hot Spinach Artichoke Dip

I can see why restaurants charge $9 a whack for this delicious appetizer. It is so yummy!

And I don’t really like artichokes all that much. And I don’t like cooked spinach all that much either. But this? I can’t get enough of it! And one of the best things is that it can be made ahead of time.  That is always a good feature for a busy holiday season!

Photo by Starving Student

Spinach Artichoke Dip (Recipe  originally from my favorite Better Homes And Gardens Cookbook!)

You will need:

1/2 cup shredded mozzarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup Parmesan cheese, divided
1 to 2 tsp Dijon-style mustard
Dash black pepper
1 14 oz can non marinated artichoke hearts, drained and coarsely chopped

1 cup loosely packed, coarsely chopped spinach leaves or 1 box of frozen that is thawed and well drained
1/2 cup finely chopped red onion (1 medium)

Combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of the Parmesan cheese, the mustard, and pepper in a large bowl. Drain artichoke hearts and stir them in with the spinach and onion. In a  9 inch pie plate, spread mixture evenly and sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake, uncovered, in a 350 oven about 15 minutes or until heated through. This goes good with pita wedges, French bread, tortilla chips or crackers.

Want to make it ahead of time? Prepare as above and put mix in pie plate. Then cover and chill for up to 24 hours. When it is time to bake, uncover and place in a 350 oven for about 25 minutes (until heated through).

Need more appetizer ideas for your holiday gatherings? How about some drinks and main meals? You won’t want to miss the Bloggy Progressive dinner going on this week with Amy from The Finer Things in Life. Lots of great ideas! And of course, this post is linked to my other favorite Tuesday gatherings: Tasty Tuesday and Tempt My Tummy Tuesday. Enjoy!