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Jerusalem Artichoke and Spinach Dip Recipe

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This recipe for Jerusalem Artichoke and Spinach Dip, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Lloyd
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 (10 oz) boxes frozen chopped spinach
1/2 C chopped onion
1/4 C butter, melted
1 (8 oz) package cream cheese
2 (8 oz) jars artichoke hearts, drained and chopped
8 oz Monterey Jack cheese, grated
1 tsp. garlic salt
1/4 C grated Parmesan cheese
Baguette bread slices and crackers

Directions:
Directions:
Cook spinach according to package directions; drain well and squeeze out liquid. Microwave onions in butter for 2 minutes on high. Combine cooked spinach, onion mixture, cream cheese, artichoke hearts, cheese and garlic salt in medium bowl and mix well. Place in greased baking dish. Bake at 350 for 30 minutes. Sprinkle on Parmesan cheese and continue to bake about 10 minutes or until cheese melts.

Number Of Servings:
Number Of Servings:
2 cups

 

 

 

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