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Spinach and Artichoke Dip Recipe

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

Bridget Weber
Added: Monday, September 24, 2007


2 boxes frozen chopped spinach (10 oz. ea.)
4 oz. cream cheese
8 oz. sour cream
1 stick of butter
1/2 large onion
1 can Artichokes (chopped)
1 bag of Monterey Jack Cheese
garlic powder (to taste)
Parmesan cheese (1 cup)
salt & pepper (to taste)

Melt butter in pot and saute' onions to desired tenderness. Add spinach after it has been thawed and well drained. Add garlic powder, salt, pepper,
sour cream, cream cheese and Artichokes stirring constantly. After thoroughly heated and all ingredients are well mixed, remove from heat then add Parmesan cheese. Stir well and transfer contents into a casserole dish. Top with Monterey Jack cheese cover and bake for 20 minutes @ 350F or until bubbly. Serve




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