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Artichoke and Spinach Dip Recipe

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

Contributor:  
Contributor:  
Janet Surrena
Added: Sunday, June 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. package frozen shopped spinach, defrosted
13 3/4 oz. can artichoke hearts in brine, drained
8 oz. shredded sharp cheddar cheese
1 c. buttermilk ranch dip

Directions:
Directions:
Squeeze spinach until as dry as possible. Place in a meium bowl. Drain artichoke hearts, squeeze out moisture and chop coarsely. Place in bowl with spinach. Add remaining ingredients and mix well. Pack mixture into a 4 c. baking dish. Bake at 30 for 30-35 minutes until hot and bubbly around edges

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Dip mixture can be prepared ahead, covered and refrigerated.
Serve immediately with crackers or slices of French baguette.

 

 

 

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