"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Bacon/Spinach/Artichoke Dip, by Sue Kelly, is from Family Favorites Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
-8 slices bacon -10 oz. frozen spinach (thawed/drained) -14 oz. can marinated artichoke hearts (drained) -5 oz. garlic/herb cheese spread -1 c. grated parmesan cheese -8 oz. sour cream -1/2 c. mayo
-1/4 c. parmesan or mozzarella cheese for topping.
-PREHEAT oven to 400 F -BROWN & drain bacon then crumble into a medium bowl. -MIX spinach, artichole hearts, cheese spread, parmesan, sour cream & mayo into bowl. -SCOOP into a 7x11 baking dish. -Top w/extra parmesan. -BAKE 20 minutes, or until hot & bubbly & cheese is lightly brown.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.