"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach & Artichoke Confetti Dip Recipe

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This recipe for Spinach & Artichoke Confetti Dip, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2078 -- Amie Retz
Added: Wednesday, March 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) pkg. - frozen creamed spinach, thawed & drained
1 (14 oz.) can - artichoke hearts, drained & chopped
1 (8 oz.) pkg. - cream cheese, softened
c. - Parmesan cheese, grated
c. - mozzarella cheese, shredded
1 small - Roma tomato, seeded & diced
tsp. - pepper
1 tsp. - lemon juice
c. - Parmesan cheese, grated (for topping)

Directions:
Directions:
Preheat oven to 350. In a medium bowl, combine spinach, artichoke hearts, diced tomato, cup Parmesan cheese, mozzarella cheese, cream cheese, pepper, and lemon juice. Mix well, and spoon mixture into a lightly greased 1 quart baking dish. Top with remaining cup Parmesan cheese. Bake for 15 to 20 minutes, or until hot and bubbly. Serve with artisan crackers, warm bread or fresh veggies.

 

 

 

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