"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Best Spinach and Artichoke Dip, by Valerie Martin, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package of thawed spinach frozen 8 oz. of Cream Cheese 8oz. of sour cream ¾ cup shredded Parmesan cheese 1 jar chopped marinated artichoke hearts ½ tsp. red pepper flakes ( add more if you like it spicy)
Over Medium heat sauté onions ½ cup in 1 stick of Butter in sauce pan. Add of the above ingredients and blend. Remove from heat and put in crock pot or microwave dish. Top with 8oz. Monterey jack cheese Place under broiler to melt cheese until lightly browned. Serve hot with chips or bread
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