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Spinach-Artichoke Dip Recipe

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This recipe for Spinach-Artichoke Dip, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hope Bastian
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dip: 1 bag frozen spinach, 1 can artichoke hearts (drained and coarsely chopped), 8 oz. cream cheese (room temperature), 2 cups sour cream, 1/2 c. shredded Parmesan cheese, 1/2 cup shredded Asiago cheese, 2 cloves garlic minced, 1 T. fennel seed, 1 tsp. dried tarragon, 1 tsp. salt, 1 tsp. pepper.

Baguettes: baguettes, olive oil, garlic powder.

Directions:
Directions:
Thaw spinach and squeeze out excess water. (This is important or dip will be too soupy). Mix all ingredients. Spray a Pyrex or small casserole dish. Heat through (1/2 power) in microwave. Serve with toasted baguette slices. To toast baguette, mix olive oil and garlic powder and brush on both sides of bread. Put on cookie sheet, toast one side and then turn. Watch carefully, as it browns quickly. Add more artichokes or cheese to taste. Prepare dip 1 day ahead to let the flavors blend.

Personal Notes:
Personal Notes:
Hope fixed this for our Christmas celebration. It's Eleana's favorite!

 

 

 

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