"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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