"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Artichoke Spinach Dip Recipe

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This recipe for Artichoke Spinach Dip, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie (Mize) Marsalis
Added: Friday, May 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cream cheese, room temp.
1 can cream of chicken soup
1 small can chopped green chilis
1/2 cup mayo
1 can artichokes (packed in water), drained & cut
3/4 cup grated parmesan cheese
1 tsp. garlic powder (or to taste)
2 Tbsp. minced onion
1 pkg Liptons Veg soup mix
1 cup mozzarella cheese
small pkg frozen spinach, drained

Directions:
Directions:
Mix all ingredient together. Pour into casserole dish. Bake at 350 for 30 minutes. Serve with any type of crackers or toasted baguette slices.

 

 

 

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