"The belly rules the mind."--Spanish Proverb

Artichoke-Spinach Dip Recipe

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This recipe for Artichoke-Spinach Dip, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy (Luis) Thordsen
Added: Sunday, February 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (13 oz) can artichoke hearts, drained and chopped fine
1 (10 oz) package frozen chopped spinach, thawed, squeezed dry and chopped fine
1 cup mayonnaise
1 cup grated parmesan cheese
2 1/4 cups Monterey Jack cheese, shredded
1 Tbls grated Romano cheese

Directions:
Directions:
Preheat oven to 350 degrees. In a bowl, combine artichoke hearts, spinach, mayonnaise, Parmesan cheese, 1 3/4 cups Jack cheese, and the Romano cheese. Stir well. Transfer artichoke mixture to a 1 quart baking dish and sprinkle with remaining 1/2 cup Jack cheese. Bake dip for 15 to 20 minutes. Serve warm with crackers or tortilla chips.

Number Of Servings:
Number Of Servings:
Approximately 3 cups

 

 

 

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