Instructions:

Puffy Muffin Artichoke Dip

Source: Lynda Stone, The Puffy Muffin, Nashville, Tennessee

1 1/4 cup artichokes, drained and coarsely chopped
8 ounces frozen chopped spinach, thawed and squeezed dry
1 cup mayonnaise
1/2 cup onion, chopped
1 1/4 cups Parmesan cheese
3/4 teaspoon garlic powder
3/4 teaspoon pepper
3/4 teaspoon salt
1 cup half-and-half
1 cup heavy cream
Swiss cheese, shredded (for topping)

Combine all of the ingredients except the Swiss cheese and mix well with a spoon. Let the dip sit in the refrigerator overnight.

The next day, place the dip in a greased casserole dish and sprinkle the top with Swiss cheese. Bake in a preheated 350 degree F oven for 30 minutes or until bubbly. If you choose to heat the dip in the microwave, cover with plastic wrap.