"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Artichoke-Spinach Dip Recipe

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This recipe for Baked Artichoke-Spinach Dip, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacy Cramer
Added: Saturday, April 30, 2005


1/2 cup shredded mozzarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1 to 2 teaspoons Dijon style mustard
Dash white pepper
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup loosely packed, coarsely chopped spinach leaves
1/2 cup finely chopped red onion (1 medium)
Pita wedges, thinly sliced French bread, and/or assorted crackers

1. In a large bowl combine mozarella cheese, sour cream, mayonaisse, 1/4 cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach, and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining 1/4 cup Parmesan cheese.

2. Bake, uncovered, in a 350 degree oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.




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