"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 Spinach & Artichoke Heart Casserole, by Melissa Gross, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 pkg. frozen chopped spinach, thawed & drained 1 can artichoke hearts 8 oz. cream cheese 2 T. Mayo 1 T. Olive Oil 1/4 c. Parmesan cheese Milk Salt/Pepper to taste
Mix cream cheese, mayo and oil. Add a little milk at a time until mixture appears thick and creamy. Mix spinach and 1/2 creamy mixture. Place spinach mixture into casserole dish or pie plate. Pour rest of creamy mixture over spinach. Bake at 375º for 20 minutes or until top is lightly brown
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