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Spinach and Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Shawna Berg - AOID
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter/margarine
2 T. chopped garlic
1/2 c. chopped onion
2 pkgs. frozen boxed spinach, chopped
8 oz. cream cheese
8 oz. sour cream
1 can artichokes, chopped
8 oz. Pepper Jack cheese

Directions:
Directions:
In a large saute' pan, add the butter, garlic, and onion. Saute' for 3 minutes on medium and allow the onions to begin to soften and brown. Defrost boxes of spinach in microwave and squeeze out excess water. Add spinach to onion mixture and allow to saute' for an additional 5 minutes. Add cream cheese, sour cream, and chopped artichokes to pan. Simmer for 10 minutes without a lid, stirring consistently to prevent burning. Add pepper jack cheese in chunks and lower heat on stove. Continue to stir until cheese is completely melted. Serve with tortilla chips or toasted bread.

Personal Notes:
Personal Notes:
This dip freezes very well. Freeze leftovers for future dips or use over chicken for chicken florentine. Great on pasta!

 

 

 

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