This is a great basic recipe you can use a variety of vegetables in to make a hot creamy vegetable dip.
If you love the hot baked artichoke dip recipe you will like this one too but you can use whatever you have to whip this up spur of the moment.
Creamy Veggie Dip
1/2 cup shredded mozzarella cheese( You can read in this post how I freeze shredded cheese)
1/2 regular or light sour cream
4 oz. of light cream cheese softened at room temperature
1/2 grated Parmesan cheese
1 tsp. Dijon mustard
1/4 finely diced red onion or chives
Few dashes of Tabasco sauce
Here is where you can mix it up.
For traditional artichoke dip use 14 oz. can artichoke hearts, drained and chopped and one cup of fresh spinach leaves or frozen well drained.
If you have other veggies from the garden or you need to use some up then mix things up:
I sometimes use some chopped artichokes, finely diced zucchini or squash, chopped chives, mushrooms, canned water chestnuts chopped, corn. The possibilities are endless. As long as the veggie mixture equals two full cups. Artichokes can be spendy so this gives you the flavor but it is stretched with the addition of the other veggies.
Mix the first seven ingredients well and then stir in the chopped veggie mixture. Bake uncovered at 350 for about 15 minutes or you see the edges bubbling. Serve with crackers, bits of french bread, pita chips. It is good cold the next day too on a bagel. Yum!