"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Artichoke-Spinach Dip Recipe

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This recipe for Baked Artichoke-Spinach Dip, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Klimkowski


Cup Shredded Mozzarella Cheese
Cup Sour Cream
Cup Mayonnaise
Cup Grated Parmesan Cheese
1 to 2 Tsp. Dijon-Style Mustard
Dash of White Pepper
1 14-ounce Can Artichoke Hearts, drained & coarsely chopped
1 Cup Loosely Packed, Coarsely Chopped Spinach Leaves
Cup Finely Chopped Red Onion (1 medium)
Pita Wedges, Thinly Sliced French Bread, and/or Assorted

In large bowl combine mozzarella cheese, sour cream, mayonnaise, cup of the parmesan cheese, mustard and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into 9-inch pie plate. Sprinkle with remaining cup parmesan cheese.

Bake, uncovered, in a 350 degrees oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.




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