Marilyn's Appetizers

 

Artichoke and Spinach Dip

Artichoke and Spinach Dip
  • 6-ounce jar marinated artichoke hearts, drained and chopped
  • 1 small onion, finely chopped
  • 1 cup Mayonnaise plus 1 cup Miracle Whip
  • 1/2 cup sour cream
  • 1/2 cup each, shredded Swiss, Mozzarella and Parmesan cheeses
  • 1/4 cup extra parmesan for topping
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 10 ounce box frozen chopped spinach, thawed and drained

Mix together all ingredients, except extra parmesan  Pour into a 8X8” baking pan.  Sprinkle the parmesan on top.Cover pan with foil.Bake in a 425 º F. oven for 15 minutes.  Remove foil and bake 10 minutes longer.

 

More Articles