Spinach Artichoke Dip  Dips  75 reads

Spinach Artichoke Dip
1 (16-ounce) container sour cream
2 cups shredded mozzarella cheese, divided
1/2 cup mayonnaise
1/2 cup chopped mixed olives
1/2 cup chopped roasted red peppers, patted dry
3 green onions, sliced
2 teaspoons Creole seasoning
1 teaspoon lemon zest
1 (14-ounce) can artichoke hearts, drained, chopped, and patted dry
2 (16-ounce) packages frozen chopped spinach, thawed and drained well
French bread, to serve

Preheat oven to 375°. Spray an 11x7-inch baking dish with cooking spray.

In a large bowl, combine sour cream, 1 cup cheese, mayonnaise, olives, red peppers, green onion, Creole seasoning, and zest. Fold in artichokes and spinach. Spoon into prepared pan. Sprinkle with remaining 1 cup cheese.

Bake until bubbly and cheese is melted, about 20 minutes. Serve with French bread.

Note:
Three (6x3-inch) baking dishes may be substituted.

Serves 6


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