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Diane’s Baked Spinach Artichoke Dip Recipe

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This recipe for Diane’s Baked Spinach Artichoke Dip, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Wagerman
Added: Thursday, December 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c mayo
1 c freshly grated parmesan cheese
1 can (14oz) artichoke heart quarters – drained and coarsely chopped
1 pkg (10oz) frozen chopped spinach – thawed and squeezed to drain
¼ c shredded monteray jack or mozzerella cheese (1 oz)
Baguette slices, crackers or pita chips

Directions:
Directions:
Heat oven to 350 degrees. Mix mayo and parmesan cheese. Stir in artichoke hearts and spinach. Spoon mixture into 1-quart casserole. Sprinkle with monteray jack/mozzerella cheese. Cover and bake 15-20 minutes or until cheese is melted. Serve warm with baguette slices, crackers or pita chips. You may also add more monterary jack/mozzerella cheese to the top and can be made a day ahead of time and refrigerated.


 

 

 

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