"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hot Spinach and Artichoke Dip Recipe

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

Marilyn Allen
Added: Monday, April 28, 2008


1/2 cup grated Romano cheese
1 clove garlic
10 oz. frozen spinach, thaw and squeeze dry
1 6 oz. jar artichokes, drain and pat dry
8 oz. soft garlic-chive cream cheese
2 large eggs
1 cup shredded Mozzarella cheese
Tortilla chips

Preheat oven to 375

Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20 to 25 minutes.

Serve hot with tortilla chips, sour cream and salsa.




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