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This recipe for Diane’s Baked Spinach Artichoke Dip, by Laurie Wagerman, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Laurie Wagerman Added: Thursday, December 15, 2005
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
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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