"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. (8 oz) shredded part skim mozzarella cheese, divided
1/2 c. sour cream
1/4 c. fresh grated Parmesan cheese, divided
1/4 tsp. black pepper
3 garlic cloves, crushed
1 (14 oz) can of artichoke hearts, drained and chopped
1 (8 oz) block of 1/3 less fat cream cheese, softened
1 (8 oz) block of fat free cream cheese, softened
1/2 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
Tortilla chips


Directions:
Directions:
Preheat oven to 350. Combine 1-1/2 cups mozzarella, sour cream, 2 tbsp Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1-1/2 qt baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tbsp Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips, red bell peppers, and cucumber slices.

Number Of Servings:
Number Of Servings:
5-1/2 cups
Personal Notes:
Personal Notes:
Can make up to 2 days in advance.

 

 

 

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