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Baked Spinach and Artichoke Dip Recipe

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This recipe for Baked Spinach and Artichoke Dip is from The Thrasher Family Cookbook Project, 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:  
1 c. chopped onion
1 T. vegetable oil
1 Cup artichokes, well drained
1 (10oz.) pkg. chopped spinach, thawed and squeezed dry
2 1/2 c. shredded Monterey Cheese
8 oz. light cream
1/2 c. sliced black olives
8 oz. cream cheese, cubed
1 c. chopped pecans (optional)
Directions:
Directions:
Preheat oven to 400º. In a medium skillet, over medium heat saute onion in oil until tender. Stir in artichoke and spinach, cooking 2 minutes more. Transfer to a 1 1/2 quart baking dish. Stir in 2 cups Monterey cheese, cream cheese, cream and olives. Sprinkle pecans (optional). Bake approximately 30 minutes or until hot and bubbly. (Cover with foil during last 15 minutes to prevent burning.) Top with remaining Monterey cheese. Serve hot and dip with tortilla chips.

 

 

 

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