"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach-Artichoke Dip Recipe

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This recipe for Spinach-Artichoke Dip, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, June 5, 2008


2 pkgs. frozen chopped spinach
1 1/2 can artichokes (chopped and strained)
1 chopped onion
1 stick of butter
1/2 tsp. cayenne pepper
8 oz. cream cheese
8 oz. shredded Monterey jack cheese
4 oz. shredded/grated Swiss cheese
4 oz. shredded mozzarella cheese
4 oz. shredded parmesan cheese
4-6 oz. heavy whipping cream or sour cream

Cook spinach according to package directions, drain, and set aside. Saute chopped onion in butter until tender. With mixer, beat cream on medium speed and gradually fold in cream cheese until it forms a creamy mixture. Mix all above ingredients EXCEPT parmesan cheese. Marinate in fridge for at least two hours.
Top dip mixture with parmesan cheese and heat in microwave for about 5 minutes. Serve with tortilla chips.




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