"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Cheesy Spinach & Artichoke Dip, by Jenessa Leith, is from The Leith Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can artichoke heart, drained, and finely chopped 1 pkg. frozen chopped spinach, thawed and drained 3/4 cup grated parmesan cheese 3/4 cup mayo 1/2 cup shredded mozzarella cheese 1/2 tsp. garlic powder
Preheat oven to 350º. Mix all ingredients until blended. spoon into 9-inch square baking dish. Bake 20 minutes. Serve with triscuit or fresh vegetables.
*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.