From a grocery store card.
Ingredients
- ¾ cup creamy ranch dressing
- ¾ cup sour cream
- ½ cup Parmesan
- 1 can (398 ml / 14 oz) artichoke hearts, drained and chopped
- 1 package (300 g / 10 oz) frozen spinach, thawed and squeezed dry
- 2 green onions, finely chopped
- salt, pepper, and hot sauce, to taste
- 2 cups dry mozza, grated
Method
Heat the oven to 175°C (350°F).
Stir everything except the mozza together in a bowl, then stir in half the mozza. Season to taste with salt, pepper, and hot sauce.
Spoon into an oven-safe dish and top with the rest of the mozza. Bake until bubbly and browned, about 30 minutes.
To serve
With chips, vegetables, or crackers.
Notes
- Squeeze the spinach hard; wet spinach makes a watery dip.