Step 2 of 3
In a roomy container, blend the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss, mozzarella, half a cup of Parmesan, Romano, garlic powder, salt, and pepper until uniform. Carefully incorporate the spinach before transferring the mixture into an 8x8 inch baking dish. Dust the top with 1/4 cup of Parmesan and shield it with foil.
I kept everything the same, just using ranch dressing instead. This is the finest artichoke and spinach dip I have ever had—it beats any restaurant version.
The taste was overly tangy; I don't think Miracle Whip belongs in a dip of this type.
This turned out savory and was a total success! Initially, I worried there was an excessive amount of spinach, but the proportions were fine. I included some additional seasonings and skipped the Romano cheese entirely.