"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bernadette's Warm Spinach & Artichoke Dip Recipe

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This recipe for Bernadette's Warm Spinach & Artichoke Dip, by , is from The Hennessey 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!

Contributor:  
Contributor:  
Jenni Henick

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Sour Cream
1 cup Mayonnaise
I pkg frozen creamed spinach (pref Boston Market brand)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 can artichoke hearts (in water)
dried dill weed (season to taste)
white pepper (season to taste)
garlic salt (season to taste)
Paprika (season for color)

Directions:
Directions:
1) Drain & chop artichoke hearts
2) Defrost creamed spinach and mix with chopped artichoke hearts
3) Add cheese, mayo, sour cream and seasoning and mix well
4) Add mixed ingredients to ungreased throw-away pan.
5) Sprinkle paprika on top for color
6) Bake for 15 minutes at 400 degrees or until bubbly

Number Of Servings:
Number Of Servings:
Depends how hungry everyone is
Preparation Time:
Preparation Time:
Depends whose making it.
Personal Notes:
Personal Notes:
As the honorary daughter & sister of the Hennessey's this recipe has been requested at many parties and celebrations. I'm happy to share one of my most caloric and tasty dishes that Bernadette is remembered for!
(This recipe was donated by Bridget)

 

 

 

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