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Artichoke/Spinach Dip Recipe

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

Contributor:  
Contributor:  
Mary Jelden
Added: Wednesday, August 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. can of artichoke hearts, drained
1 package of chopped drained spinach.
1 c. grated Parmesan cheese
1 pkg. shredded Monterey Jack cheese
1 c. mayonnaise
1/4 c. lemon juice ( better with a little less)
Dash of tobasco, garlic salt and paprika

Directions:
Directions:
Pre-heat oven to 325
Mix all ingredients together except the paprika. Put into a shallow casserole dish. Sprinkle with paprika. Bake for 30 minutes. Serve with pita chips or toasted crackers. Serve warm.

Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
It's a bunco favorite!

 

 

 

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