Artichoke Dip

We'll see how I do keeping up with what I'm cooking with my students at work ...

Brit's Pub Artichoke Dip

(from friends, and Tastebook.com)

Preheat oven to 350.

Blend together in a large bowl:

3 cans of artichoke hearts, drained and coarsely chopped

8 oz. softened cream cheese

1 c. chopped spinach

1 c. shredded cheddar

1 c. shredded mozzarella

1/2 c. diced green onions

1/2 c. mayonnaise

1/4 c. dijon mustard

1 t. seasoning salt

Place in oven-safe casserole dish and bake for 45-60 minutes (until bubbly). Top with:

diced tomato

shredded Parmesan

Return to oven until cheese starts to brown.

Serve with bread - sourdough, French or italian