Baked Artichoke-Spinach Dip

This is the dip I made to put in the bread bowl Andrew made for a Thanksgiving appetizer. I thought it was delicious, but I only got a couple of bites, because it went fast!

Prep: 20 minutes
Bake: 15 minutes
Makes: about 3 cups dip

1/2 c. (2 oz) shredded mozzarella cheese
1/2 c. (4 oz) sour cream
1/2 c. (4 oz) mayonnaise or salad dressing
1/2 c. (2 oz) grated Parmesan cheese
1-2 t. Dijon-style mustard
dash of white pepper
1 (14 oz) can artichoke hearts, drained and coarsely chopped
1 c. loosely packed, coarsely chopped spinach leaves
1/2 c. finely chopped red onion (1 medium)
pita wedges, thinly sliced French bread, or assorted crackers

1. In a large bowl, combine mozzarella cheese, sour cram, mayonnaise, 1/4 cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9″ pie plate. Sprinkle with the remaining 1/4 cup Parmesan cheese.
2. Bake, uncovered, at 350F/180C about 15 minutes or until heated through. Serve with pita wedges, French bread, or crackers (or in a bread bowl!).

Make ahead directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.

**Every 2 tablespoons of dip has about 63 calories and 6 g total fat**