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

Spinach and Artichoke Dip Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Lois Hoppe
Added: Tuesday, July 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. (8 oz.) shredded mozzarella cheese, divided
1/2 c. sour cream
1/4 c. (1 oz.) grated fresh Parmesan cheese, divided
1/4 tsp. black pepper
3 garlic cloves, crushed
1 14 oz. can artichoke hearts, drained and chopped
2 8 oz. low fat cream cheese, softened
1/2 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1 pkg. baked tortilla chips

Directions:
Directions:
Preheat oven to 350. Combine 1 1/2 cups mozzarella, sour cream, 2 tbsp. Parmesan, then blend the remaining Parmesan cheese into the spinach. Finally, combine all ingredients together in one bowl and stir until well-blended. Spoon mixture into a 1 1/2-qt. baking dish or decorative stoneware pie plate. Sprinkle with 1/2 cup mozzarella and 2 tbsp. Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
Serves: 20

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

397W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!