"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hot Spinach-Artichoke Dip Recipe

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This recipe for Hot Spinach-Artichoke Dip, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


1 Tbsp light butter
1 cup onion(s), finely chopped
2 medium garlic clove(s), minced
10 oz chopped frozen spinach, thawed, drained and squeezed dry
8 oz canned water chestnuts, sliced, drained and coarsely chopped
14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped
8 oz 1/3 less-fat cream cheese, softened
8 oz reduced-fat sour cream
1 cup low-fat shredded cheddar cheese, divided
1 tsp hot pepper sauce
1/2 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray

Preheat oven to 350°F.

Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1⁄2 cup of Cheddar cheese, hot sauce, salt and pepper.

Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1⁄2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips

Yields about 1/4 cup of dip per serving.




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