This is the dip that I made for January Bunko that I never had the chance to send to everyone (with Carter showing up early and all)!
1/2 cup shredded mozarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
2 teaspoons dijon mustard
Dash of white pepper
1 14-oz can artichoke hearts, drained and coarsely chopped
1/2 cup finely chopped red onion (I leave this out of mine)
In a large bowl, combine mozarella, sour cream, mayonnaise, 1/4 cup of parmesan, mustard and pepper. Stir in artichoke hearts and onion. Spread evenly into a 9-inch pie plate and sprinkle with the remaining 1/4 cup parmesan cheese.
Bake uncovered in a 350 degree oven for 15 minutes or until heated through. Delicious with sliced french bread.