"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Dip - Spinach- Artichoke Recipe

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

Contributor:  
Contributor:  
Becky
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 10-ounce package frozen chopped spinach
2 cans artichoke hearts, drained and diced
cup mayonnaise
cup ricotta cheese
1 cup Monterey Jack cheese, grated
1 cup Parmesan cheese, grated
cup white wine

Directions:
Directions:
Preheat oven to 350. Grease a casserole dish with nonstick spray. Thaw spinach and squeeze dry. Drain the artichoke hearts and coarsely chop. Mix ingredients together. Place into the prepared casserole dish. Bake for 20-30 minutes or until hot and bubbly. May transfer to a chafing dish and keep warm over a low flame. Serve with toasted tortilla chips or bagel chips for dipping.

 

 

 

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