"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip, by , is from Katie Cooks: Recipes and Love Potions for a Happy Marriage, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erica Cook
Added: Thursday, February 17, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 packages of Stouffer’s creamed spinach (I wouldn’t use another brand, it doesn’t work as well- this is found in the frozen food aisle with the frozen dinners)
1 teaspoon refrigerated minced garlic
2 small glass jars of artichoke hearts in oil; drained and chopped
1 C. grated Parmesan Cheese
˝ C. sour cream
˝ C. mayonnaise

Directions:
Directions:
Preheat oven to 375 degrees.

Combine all ingredients EXCEPT ˝ c. of the parmesan cheese. (Hint: instead of using a bowl, I usually just mix everything together in the 9 x 13 baking dish that I’ll be using to save time on clean up). Once everything is mixed, spread evenly in baking dish and sprinkle the remaining ˝ c. parmesan cheese on top. Bake covered for 20-25 minutes (pull the foil off for the last 5 minutes or so and bake uncovered). Serve with tortilla chips.

**Hint: I have only been able to find the Stouffer’s creamed spinach at our local Giant Eagle stores; our other local grocers don’t carry it- I would definitely make sure you can find this ingredient before committing to making this dish.**

Personal Notes:
Personal Notes:
This appetizer tastes delicious and is always requested at get togethers. Although I’ve found some pretty good heat and eat dips at the grocery store, nothing compares to this homemade version.

Serves quite a few people- great for a family get together or girls night in! You can also cut the recipe in half for a smaller version

 

 

 

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