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Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Glattstein
Added: Monday, July 11, 2005


1 can coarsely chopped artichoke hearts
10 oz box of frozen, chopped spinach
4 tablespoons butter
1 tablespoon minced garlic
2 tablespoon minced onion
1/4 cup flour
1 cup milk
1 cup cream
1 tablespoon lemon juice
1/4 teaspoon hot sauce (optional)
1/3 cup grated romano cheese
1/3 cup grated parmesan cheese
1/3 cup sour cream
salt to taste

Run spinach under hot water, strain it, and squeeze it through a dishtowel until it is very dry. In a pot, melt butter and add the garlic and onion. Cook the garlic and onion mixture for about 3 minutes, or until the onions are translucent. Add the flour and cook 2 minutes until the paste has turned a golden color. Add milk and cream with a whisk. At the boiling point, take the pot off the heat. Add lemon juice, hot sauce, cheese and sour cream. Fold in dry spinach and rinsed, drained, chopped artichoke hearts. Salt to taste. Serve warm with tortilla chips.

Personal Notes:
Personal Notes:
Double the recipe when making it for a party. Also, to do a low fat version, subsitute milk for cream and use reduced fat sour cream. When making the low fat recipe, the hot sauce is definitely a good choice to give some extra flavor.




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