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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach & Artichoke Dip Recipe

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This recipe for Spinach & Artichoke Dip is from Eating In: Our Favorite Recipes, 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:  
1/4 cup butter
1 10 oz. package frozen chopped spinach, thawed
1 14 oz. can artichoke hearts, drained and chopped
16 oz. cream cheese, softened
32 oz. sour cream
1 cup grated Parmesan cheese
garlic salt to taste
Directions:
Directions:
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.

Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm with crackers, veggies, or corn tortillas.
Personal Notes:
Personal Notes:
Great in a crock pot for pot luck dinners.

 

 

 

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