"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 Hot Spinach Dip, by Melba Hickey, is from Vivian's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 oz. of ranch dressing mix 1 (8 oz.) cream cheese 1 (8 oz.) sour cream 1 cup shredded cheddar cheese (split into 2, 1/2 cup portions) 1 (8 oz.) pkg. of frozen chopped spinach
Preheat oven to 350. Defrost spinach and drain, removing as much water as you can. Combine all ingredients, minus 1/2 cup cheese, and blend well. Put in a shallow baking dish and bake for 20 minutes. Remove from oven and top with remaining 1/2 cup cheese and bake an additional 5 minutes or until melted. Serve with tortilla chips or crackers.
*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.