Puffy Muffin Artichoke Dip

Ingredients

• 1 1/4 cups artichokes, drained and coarsely chopped
• 8 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup mayonnaise
• 1/2 cup onion, chopped
• 1 1/4 cups Parmesan cheese
• 3/4 teaspoon garlic powder
• 3/4 teaspoon pepper
• 3/4 teaspoon salt
• 1 cup Half-and-Half
• 1 cup heavy cream
• Swiss cheese, shredded (for topping)

Instructions

1. Combine all of the ingredients except the Swiss cheese and mix well with a spoon.
2. Let the dip sit in the refrigerator overnight.
3. The next day, place the dip in a greased casserole dish and sprinkle the top with Swiss cheese.
4. Bake in a preheated 350 degrees F oven for 30 minutes or until bubbly. If you choose to heat the dip in the microwave, cover with plastic wrap.

Attribution

Lynda Stone, The Puffy Muffin, Nashville, Tennessee