"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Artichoke and Spinach Dip Recipe

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

Contributor:  
Contributor:  
Sarah Pruitt
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cloves roasted garlic
10 oz. frozen, chopped, spinach, thawed and drained
14oz. can artichoke hearts, drained and chopped
1 10oz. container alfredo style pasta sauce
1 cup shredded mozzarella cheese
8 oz. cream cheese, softened
1/3 cup parmesan cheese

Directions:
Directions:
Preheat oven to 350. Combine pasta sauce, cream cheese, and mozzarella cheese with garlic until smooth. In a baking dish layer 1/2 spinach, 1/2 artichoke hearts, and 1/2 sauce mixture. Repeat layers with second half of each. Sprinkle top with parmesan cheese. Cover and bake for 30 minutes, serve warm on bread, crackers, or vegetables.

 

 

 

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