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"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

Hot Artichoke and Spinach Dip Recipe

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This recipe for Hot Artichoke and Spinach Dip is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 jars (6.5 oz. each) marinated artichoke hearts,
drained and coarsely chopped
1 package (10oz.) frozen chopped spinach,
thawed and well drained
½ cup sour cream
½ cup mayonnaise
¾ cup shredded fresh Parmesan cheese
3 garlic cloves, pressed (more if you like garlic like me!)
Directions:
Directions:
Combine all well
Bake at 375 for 20-25 minutes.

Serve with pita chips or fresh vegetables

 

 

 

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