"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach Artichoke Cheese Dip Recipe

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This recipe for Spinach Artichoke Cheese Dip, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Keevers
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (14oz.) can artichoke hearts, drain and mash with fork
1 small onion, chopped
1/4 c. butter
1 clove garlic, minced
4 oz. shredded Monterey Jack cheese
2 oz. shredded Swiss cheese
2 oz. shredded Mozzarella cheese
4 oz. cream cheese
2 bags fresh spinach, cooked - steam or boil; drain thoroughly on paper towels
1/4 pt. whipping cream
salt & pepper
Tabasco
1 c. Parmesan cheese, shredded or grated

Directions:
Directions:
Cook spinach and drain well; set aside. Melt butter in skillet, saute onion and garlic. Add artichokes, salt and pepper. Add a dash (or 2 or 3) of tabasco. In a bowl, blend whipping cream and cream cheese together, then add all the cheeses except the Parmesan. Mix onion and garlic mixture with cheese mixture and cooked spinach. Pour into casserole dish and top with Parmesan. Bake covered at 350 for 30 minutes. Uncover to brown top at the end. Serve with tortilla chips, pita chips, or crusty warm bread.

 

 

 

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