Puffy Muffin Artichoke Dip

  • 1 1/4 cup artichokes, drained and coarsely chopped
  • 8 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 cup mayonnaise
  • 1/2 cup onion, chopped
  • 1 1/4 cups Parmesan cheese
  • 3/4 tsp garlic powder
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 1 cup half-and-half
  • 1 cup heavy cream
  • Swiss cheese, shredded (for topping)
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Combine all of the ingredients except the Swiss cheese and mix well with a spoon. Let the dip sit in the refrigerator overnight.

The next day, place the dip in a greased casserole dish and sprinkle the top with Swiss cheese. Bake in a preheated 350° F oven for 30 minutes or until bubbly. If you choose to heat the dip in the microwave, cover with plastic wrap.

Servings: 12
Submitted by: Recipe Group Member