"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, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie Hall

Category:
Category:

Ingredients:  
Ingredients:  
1 10-oz pkg frozen chopped spinach, thawed and drained
1 can Rotel tomatoes, drained
1 can artichoke hearts, drained and chopped
2 - 8 oz pkgs cream cheese, softened
1-2 cloves garlic minced
1-2 c shredded mozzarella cheese
sliced jalapeños

Directions:
Directions:
Mix first 5 ingredients and place in shallow baking dish. Top with cheese and jalapeños. Bake at 350º for about 30 minutes. Serve with tortilla chips!

 

 

 

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