Spinach & Artichoke Dip
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- Prep
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- Total
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- Serving
Ingredients
- 8 oz cream cheese, whipped or softened
- ½ C Saputo Sour Cream
- ½ C Mayonnaise
- ¾ C Saputo Gold Mozzarella
- ½ C Grated Stella Parmesan + ¼ C Grated Stella Parmesan
- 2 cloves garlic, minced or grated
- ½ tsp Dijon mustard
- 10 – 12 oz frozen spinach, defrosted and squeeze in towel of all excess liquid
- 14 oz brined artichoke hearts, drained and rough chop
Directions
- Preheat oven to 425 degrees
- Combine the cream, cheese sour cream and mayonnaise in a large bowl and cream together making sure no lumps remain.
- Add the mozzarella and the first addition of parmesan and the other ingredients and mix thoroughly. Place in an ovenproof baking dish, top with remaining parmesan cheese and bake 20 minutes or until golden and bubbly.
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