"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sheila's Spinach-Artichoke Dip Recipe

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This recipe for Sheila's Spinach-Artichoke Dip, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Gillespie
Added: Monday, August 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup shredded parmesan cheese
1 10 oz. box of frozen, chopped spinach, drained
1 14 oz. can artichoke hearts, drained and chopped
1 c. shredded mozarella or Italian blend cheese
8 oz. cream cheese
2 generous gloves of garlic, chopped
1/8-1/4 c. minced onion

walnuts or pecans for the the top

Directions:
Directions:
Mix it up well. Pour into small crock or oven proof casserole dish with some depth to it. Top with chopped nuts of your choice. Bake for approx. 20 min. at 375 or until slightly brown and bubbly. Serve with good tortilla chips or pita chips.

Personal Notes:
Personal Notes:
add a little half and half to thin, if too thick.

 

 

 

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