Baked Artichoke and Spinach Dip

Ingredients

· ½ cup shredded mozzarella cheese

· ½ cup shredded Parmesan cheese, divided

· ½ cup sour cream

· ½ cup mayonnaise or salad dressing

· 1 teaspoon Dijon-style mustard

· Dash white pepper

· 1 14oz can artichoke hearts, drained and coarsely chopped (non-marinated)

· 1 cup loosely packed, coarsely chopped spinach leaves

· ½ cup finely chopped red onion (1 medium)

Directions

1. In a large bowl combine mozzarella cheese, sour cream, mayonnaise, ¼ cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining ¼ cup Parmesan cheese.

2. Bake, uncovered, in a 350*oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers. Also really good with tortilla chips.

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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