Baked Artichoke-Spinach Dip

 

½ cup shredded mozzarella (I always add a little extra)

½ cup sour cream

½ cup mayonnaise

½ cup grated parmesan cheese

1 to 2 tsp dijon style mustard

Dash of pepper

1 14 oz can artichoke hearts (in water, not oil), drained and coarsely chopped

1 cup spinach leaves (I use one box of frozen chopped spinach)

½ cup finely chopped onion

 

Serve with pita wedges, thinly sliced French bread or assorted crackers.

 

1. In a large bowl combine mozzarella, sour cream, mayo, ¼ cup of the parmesan, mustard, pepper.  Stir in artichoke hearts, spinach and onion.  Spread in pan and sprinkle with remaining ¼ cup of parmesan.
2. Bake uncovered, in a 350 degree oven about 15 minutes or until heated through or 25 minutes if chilled.