"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke Spinach Dip Recipe

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

Contributor:  
Contributor:  
Joe & Gloria LoCicero
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of fresh chopped spinach
14 oz can artichoke hearts (drained)
2 cloves minced garlic
1/2 cup grated Parmesan
1/2 cup Kraft's light mayonnaise
Grated Gruyere cheese
Salt and pepper to taste
tortilla scoop chips

Directions:
Directions:
Heat oven to 350 degrees. Mix everything together except Gruyere. Place mixture in a glass baking dish. Top with Gruyere. Bake for 10 to 12 minutes until spinach is tender and cheese topping is melted. Serve with chips.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe reaches back into some of our first social gatherings in our 1969 move to Georgia. For covered dish or party gatherings a spinach artichoke dip was always part of the menu.

 

 

 

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