[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]ARTICHOKE AND SPINACH DIP[/title][fusion_text]Week of January 20th-24th 2014
(Thanks to a call from a Party Linen Listener)
1/2 Cup Shredded Mozzarella Cheese 1/2 Cup Sour Cream 1/2 Cup Mayo or Salad Dressing
1/2 Cup Grated Parmesan Cheese 1-2 Tsp. Dijon Style Mustard Dash of White Pepper
14 oz. Can Artichoke Hearts, drained and coarsely chopped
1 Cup Loosely Packed and Coarsely Chopped Spinach Leaves 1/2 Cup Finely Chopped Red Onion
Mix together the mozzarella cheese, sour cream, mayo or salad dressing, 1/4 cup of the parmesan cheese, mustard and pepper. Stir in the artichoke hearts, spinach leaves and onion. Spread mixture into a 9 inch pie plate. Sprinkle on the remaining 1/4 cup of the parmesan cheese. Bake, at 350 degrees, uncovered for 15 minutes or until heated through. Or you can cover the pie plate and put in the refrigerator up to 24 hours and then bake the next day at 350 degrees for 25 minutes.
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