"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hot Spinach-Artichoke Dip, by Peggy Hunter, is from The Hunter Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 small (6oz) jars of marinated artichoke hearts-drained, rinsed and chopped 1 (10 oz) pkg. frozen spinach-drained well, with water pressed out 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup shredded Parmesan 1/2 cup shredded mozzarella Pinch of garlic powder
Mix together and bake at 325º for 30 minutes. Serve warm on crackers or stuff into mushroom caps topped with Parmesan and bake until mushrooms are tender, serve warm.
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