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Spinach and Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Kristen Albis
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (6.25 oz) jar marinated artichokes (drained)
1 (10 oz.) package frozen chopped spinach (thawed and drained very well)
1/2 tsp. minced garlic
1/3 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1 cup shredded Mozzarella cheese
1/3 cup cream or half and half
1/2 cup sour cream

Directions:
Directions:
In food processor blend artichokes, Romano cheese, garlic and Parmesan cheese for about 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.

In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon mixture from food processor into mixing bowl. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350 degrees.

Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

 

 

 

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