Recipe from Experiance Food magazine, Affiliated Foods Midwest.
1 cup mayonnaise
3/4 cup sour cream
2 cups freshly grated parmesan cheese, divided
3 Tablespoons cider vinegar
2 Tablespoons chopped fresh basil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 (13 1/2 ounce) can artichoke hearts, drained and coarsely chopped
1 (11 - 12 ounce) jar roasted red peppers, drained, peppers coarsely chopped
1 package frozen chopped spinach, thawed and drained
Preheat oven to 350ºF.
In a medium bowl, combine mayonnaise, sour cream, 1 1/2 cups of Parmesan cheese, vinegar, basil, garlic, salt and pepper.
Stir until well combined.
Gently fold in artichokes, red pepper and spinach.
Transfer mixture to an oven safe baking dish.
Smooth the surface, then sprinkle the remaining 1/2 cup of parmesan cheese evenly over the top.
Bake uncovered for about 45 minutes, until the surface is golden brown and the cheese is gently bubbling around the edges.
Removed from the oven allow to cool for 10 minutes.
Serve directly from the dish with tortilla chips, crostini, bread cubes or pita.
This recipe caught my eye for this weeks Televised Husker football game!
Posted by Val