"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach-Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Deb Lehman
Added: Thursday, October 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box (10 oz) Cascadian FarmŽ frozen organic
cut spinach, cooked, cooled and squeezed
to drain.
1/2 cup canned artichoke hearts, drained
finely chopped
2 medium green onions, chopped
1 small clove garlic, finely chopped
1 1/2 cups sour cream
1/4 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1/4 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon pepper

Directions:
Directions:
1. Stir together all ingredients. Refrigerate 2 hours before serving.
2. Serve with crackers or raw vegetables.
**Special Touch: Serve this classic dip in a hollowed-out loaf of rye or French bread. Serve with cubes of bread for dipping.

Number Of Servings:
Number Of Servings:
2 1/2 cups (10 servings)
Preparation Time:
Preparation Time:
Prep Time:15 min Start to Finish:2 hr 15 min
Personal Notes:
Personal Notes:
The addition of artichoke hearts and Parmesan cheese update this classic cold dip.

 

 

 

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