"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach Artichoke dip Recipe

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

Added: Wednesday, August 18, 2010


1 (8 oz) pkg cream cheese, room temperature
1 (9 oz) pkg artichoke hearts (drained jarred or canned, cooked fresh or frozen, but not marinated)
1 cup steamed spinach (1 lb raw or 10 oz frozen spinach, thawed ), well drained
1/2 cup mayonnaise
1/2 cup grated Parmesan
2 cloves garlic
6 large leaves fresh basil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup shredded mozzarella

Preheat oven to 375. Grease a 2-quart baking dish. In a food processor, combine the cream cheese, artichoke hearts, spinach, mayonnaise, Parmesan, garlic, basil, salt, and pepper. Spoon the mixture into the baking dish. Top with shredded mozzarella. Bake until bubbling and the top is golden brown, about 25 to 30 minutes.
Serve with crackers, tortilla chips, or toasted rustic bread.




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