"Hunger is the best sauce in the world."--Cervantes

Spinach and Artichoke Dip Recipe

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

Aimee Rogers
Added: Monday, October 29, 2007


1 8 oz pkg cream cheese (light is ok)
1 can (14 oz) artichoke hearts, drained & chopped
1/2 c drained frozen chopped spinach (thawed)
1/4 c mayonnaise
1/4 c parmesan cheese
1/4 c romano cheese
1 clove garlic, minced
1/2 tsp dry basil
1/4 c grated mozzarella
1/4 tsp garlic salt
salt and pepper to taste

Allow cream cheese to come to room temp. Cream together with mayo, parmesan, romano, garlic, basil and garlic salt. Add the artichoke hearts and spinach and mix until blended. Season as desired. Store in a container until ready to use. Spray pie pan with non stick cooking spray. Place mixture in pan and top with grated mozzarelly. Bake at 350 for 25 minutes, or until the top is browned. Serve with toasted baguette or crackers.




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