"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spinach and Artichoke Dip Recipe

  Tried it? Rate this Recipe:


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

Bridget Weber
Added: Monday, September 24, 2007


2 boxes frozen chopped spinach (10 oz. ea.)
4 oz. cream cheese
8 oz. sour cream
1 stick of butter
1/2 large onion
1 can Artichokes (chopped)
1 bag of Monterey Jack Cheese
garlic powder (to taste)
Parmesan cheese (1 cup)
salt & pepper (to taste)

Melt butter in pot and saute' onions to desired tenderness. Add spinach after it has been thawed and well drained. Add garlic powder, salt, pepper,
sour cream, cream cheese and Artichokes stirring constantly. After thoroughly heated and all ingredients are well mixed, remove from heat then add Parmesan cheese. Stir well and transfer contents into a casserole dish. Top with Monterey Jack cheese cover and bake for 20 minutes @ 350F or until bubbly. Serve




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!