Cheesy Artichoke Dip

  • 1/3 cup sliced almonds
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon Dijon-style mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 (14-ounce) can artichoke hearts, drained, chopped
  • 1 (10-ounce) bag frozen chopped spinach, thawed and squeezed dry
  • 1 green onion, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 to 2 tablespoons hot pepper sauce, to taste
  • Pita triangles, crackers, or vegetables

Heat Presto® electric skillet at 300°F. Heat almonds until golden. Remove almonds; reserve. Beat cream cheese, sour cream, yogurt, lemon juice, mustard, Worcestershire, and garlic in large bowl. Stir in artichokes, spinach, onion, cheeses, and hot pepper sauce. Transfer mixture to skillet; heat at Warm until cheese is melted, about 8 to 10 minutes, stirring occasionally. Top with reserved almonds. Serve with toasted pita triangles, crackers, or cut vegetables of choice.
Makes 4 generous cups.

Recipe from The Eclectic Electric Skillet Cookbook

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