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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jerusalem Artichoke and Spinach Dip Recipe

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This recipe for Jerusalem Artichoke and Spinach Dip is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (10 oz) boxes frozen chopped spinach
1/2 C chopped onion
1/4 C butter, melted
1 (8 oz) package cream cheese
2 (8 oz) jars artichoke hearts, drained and chopped
8 oz Monterey Jack cheese, grated
1 tsp. garlic salt
1/4 C grated Parmesan cheese
Baguette bread slices and crackers
Directions:
Directions:
Cook spinach according to package directions; drain well and squeeze out liquid. Microwave onions in butter for 2 minutes on high. Combine cooked spinach, onion mixture, cream cheese, artichoke hearts, cheese and garlic salt in medium bowl and mix well. Place in greased baking dish. Bake at 350º for 30 minutes. Sprinkle on Parmesan cheese and continue to bake about 10 minutes or until cheese melts.
Number Of Servings:
Number Of Servings:
2 cups

 

 

 

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