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Spinach and Artichoke dip Recipe

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

Contributor:  
Contributor:  
Stacey Julien
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup mayonnaise
1/2 sour cream
2 crushed garlic cloves
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterey Jack cheese

Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Personal Notes:
Personal Notes:
This is another recipe you can tweak to your taste. More garlic and/or artichokes is great! Serve warm with crackers or chunks of bread. Sour dough and baguettes works very well with this dip. If you can make this the night before serving, do so. The flavors will be better blended.

 

 

 

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