"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Spinach and Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Angela Gudgeon Robertson
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. chopped onion
1 T. vegetable oil
1 Cup artichokes, well drained
1 (10oz.) pkg. chopped spinach, thawed and squeezed dry
2 1/2 c. shredded Monterey Cheese
8 oz. light cream
1/2 c. sliced black olives
8 oz. cream cheese, cubed
1 c. chopped pecans (optional)

Directions:
Directions:
Preheat oven to 400. In a medium skillet, over medium heat saute onion in oil until tender. Stir in artichoke and spinach, cooking 2 minutes more. Transfer to a 1 1/2 quart baking dish. Stir in 2 cups Monterey cheese, cream cheese, cream and olives. Sprinkle pecans (optional). Bake approximately 30 minutes or until hot and bubbly. (Cover with foil during last 15 minutes to prevent burning.) Top with remaining Monterey cheese. Serve hot and dip with tortilla chips.

 

 

 

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