"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

SPANISH AND ARTICHOKE DIP Recipe

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This recipe for SPANISH AND ARTICHOKE DIP, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, April 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 10 oz, pkg. frozen chopped Spinach, thawed & drained
2 6 1/2 oz. jars marinated Artichoke Hearts, drained & chopped
1 8 oz. Cream Cheese softened
1 cup Fresh Paremesan Cheese shredded
1/2 cup Mayonnaise
3 large garlic cloves pressed
2 tbsp. lemon juice
1 1/2 cups processed Bread crumbs
2 tbsp. butter or margarine melted

Directions:
Directions:
Drain Spinach. Press between layers of paper towels to remove excess moisture.

Combine spinach, artichole hearts and next 5 ingredients in a bowl, mix well. Spoon into a lightly greased 11 X 7 in. baking dish. Combine breadcrumbs and butter, sprinkle over spinach mixture

Bake 375 for 25 minutes

Personal Notes:
Personal Notes:
Very Good. Serve with your favorite snack cracker

 

 

 

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