Puffy Muffin Artichoke Dip

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  • 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)


  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.

Source: Lynda Stone, The Puffy Muffin, Nashville, Tennessee

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