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

Spinach-Artichoke Dip Recipe

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This recipe for Spinach-Artichoke Dip, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, 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!

Lorraine Plantz - Teledyne Turbine Engines


2 pkgs. frozen chopped spinach
1 1/2 can artichokes (chopped and strained)
1 chopped onion
1 stick of butter
1/2 tsp. cayenne pepper
8 oz. cream cheese
8 oz. shredded Monterey jack cheese
4 oz. shredded/grated Swiss cheese
4 oz. shredded mozzarella cheese
4 oz. shredded parmesan cheese
4-6 oz. heavy whipping cream or sour cream

Cook spinach according to package directions, drain, and set aside. Saute chopped onion in butter until tender. With mixer, beat cream on medium speed and gradually fold in cream cheese until it forms a creamy mixture. Mix all above ingredients EXCEPT parmesan cheese. Marinate in fridge for at least two hours.
Top dip mixture with parmesan cheese and heat in microwave for about 5 minutes. Serve with tortilla chips.




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