"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 Our Family & Friends Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Leagan
Added: Sunday, February 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (14oz.) artichoke hearts, drained,finely chopped,
1 pkg. frozon chopped spinach. Thawed and drained.
3/4 cup grated parmesan cheese,
3/4 cup kraft mayo,
1/2 cup shredded mozzarella cheese,
garlic powder to taste

Directions:
Directions:
Preheat oven to 350. Mix all ingredients until blended. Spoon into a 9-inch pie plate or small shallow dish. Bake for 20 mins. Great with bread or Ritz crackers.

 

 

 

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