"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

Spinach and Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Brenda Neroni
Added: Sunday, February 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pound frozen chopped spinach, defrosted
1 small onion, minced
1 can (14-ounce size) artichoke hearts packed in water, drained and cut into chunks
3 cups heavy cream
1 cup shredded Swiss Gruyere cheese
1 cup grated Romano cheese
3/4 cup shredded mixed white and yellow cheddar cheeses
1 cup domestic shredded Reggiano Parmesan cheese, plus more for garnish
Salt and fresh-ground black pepper, to taste
1 diced tomato
sour cream

Directions:
Directions:
In a large, heavy saucepan over medium heat, combine the defrosted spinach (do not squeeze out liquid), onions, diced artichoke hearts and heavy cream. Bring to a boil, stirring constantly. Reduce the heat and simmer, partially covered, about 30 minutes. Add the cheeses, stirring constantly until all are melted. Do not let the mixture boil. Taste and add salt and pepper; remember some of the cheeses are on the salty side. Place in a gratin dish, sprinkle with diced tomato, and sprinkle with more Parmesan cheese. Broil the top for a few minutes prior to serving or skip this step. Dollop with sour cream. Dip can be covered and refrigerated up to 4 days. Reheat very slowly over low heat or microwave just until it is warm to the touch. Serves 6

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I like to serve this with tortilla chips, particularly blue chips. Another great way is to cut French baguette bread into 1/8 inch slices and rub with olive oil and garlic and lightly toast.

This is also a great topping for grilled chicken or pita sandwich filled with grilled lamb, chicken strips, smoked turkey,or turkey burger paired with a fresh tomato and red onion!

 

 

 

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