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Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Blair


1/2 c unsalted butter
1 medium yellow onion, chopped
10 oz frozen spinach, chopped, thawed and squeezed dry
2 cans artichoke hearts, drained and chopped
8 oz cream cheese
8 oz sour cream
1 c Monterrey Jack cheese, grated and divided
1 c Parmesan cheese, grated and divided
2 tbsp hot pepper sauce, such as Tabasco
kosher salt to taste

Preheat oven to 350 Fahrenheit.

Melt butter in saucepan over medium high heat. Add onion and cook until soft, approximately 5-7 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 c each Monterrey Jack and Parmesan cheeses, pepper sauce and salt. Stir until well blended and heated through. Pour into a prepared baking dish and top with remaining cheese.

Bake until cheese starts to bubble and turns slightly brown. 10 to 15 minutes Serve with corn chips or crackers.




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