"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spinach-Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Mary Johnson
Added: Wednesday, April 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 10 oz. box frozen cut or chopped spinach, thawed
1 12 oz. jar artichoke hearts, drained and roughly chopped
1/2 c. whipped cream cheese
3/4 c. sour cream
1 c. grated Cheddar
1/2 tsp. Kosher salt
1/4 tsp. black pepper
Pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)

Directions:
Directions:
Heat oven to 400F. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream and Cheddar. Season with the salt and pepper. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired. Makes 4-6 servings.

 

 

 

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