Baked Spinach Artichoke Dip

  • 1 10 oz. frozen chopped spinach, thawed
  • 1 14 oz. can artichoke hearts, drained and chopped
  • 1/2 cup parmesan cheese, grated
  • 1/4 tsp pepper
  • 1 tsp lemon juice
  • 1 cup mozzarella cheese, shredded
  • loaf round bread, scooped out reserve scooped out bread or
  • toasted rye bread
  • 1/4 cup parmesan image placeholder

Preheat oven to 375° F. Combine spinach, artichoke hearts, 1/2 cup parmesan cheese, pepper, and lemon juice. Mix well. Pour into a 1 quart baking dish. Top with 1/4 cup parmesan cheese. Bake 15 min. or until hot and bubbly. Fill bread bowl with dip and surround with scooped out bread and rye bread.

Servings: 4
Submitted by: Recipe Group Member