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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.

Contributor:  
Contributor:  
Julie Blair

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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