"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 and Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Mom
Added: Thursday, December 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion, finely chopped
2 pkgs frozen chopped spinach (thaw and squeeze dry)
1 pkg. cream cheese (may use fat free)
1 c. fat free sour cream
1 can water packed artichoke hearts (drain and chop)
3/4 c. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp black pepper
1/4 c. shredded 2% cheddar cheese

Directions:
Directions:
Cook onion in a non-stick skillet prepared with non-stick cooking spray until tender. Add spinach and stir over medium heat until heated. Reduce heat to low and add cream cheese and sour cream. Add artichoke heart, Parmesan cheese, salt, pepper. Cook for 1-2 minutes until heated. Transfer to ungreased microwave dish and top with cheddar cheese. Cover and microwave on high for 2-3 minutes.

 

 

 

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