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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

The Perfect Hot Artichoke and Spinach Dip Recipe

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This recipe for The Perfect Hot Artichoke and Spinach Dip is from Eat, Drink & Be Merry! , 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:  
1/3 cup chopped green onions
2 jalapeņo peppers, seeded and finely chopped
3 cloves garlic, pressed
1 cup sour cream
1/2 cup mayonnaise
1/2 cup onion/chive cream cheese-softened
1 1/4 cup shredded mozzarella cheese-divided
3/4 cup freshly grated Parmesan cheese-divided
10 oz frozen spinach
14 oz artichoke hearts, drained and chopped
1 Tablespoon fresh lemon juice
Directions:
Directions:
Preheat oven 375 degrees. In 8x10 baking dish, mix sour cream, mayo and cream cheese. Stir in onion, peppers and garlic. Blend in 1 cup mozzarella and 1/2 cup Parmesan cheese. Stir in spinach and artichokes. Spread evenly across baking dish, sprinkle lemon juice on top, cover with foil.

Bake about 20 minutes. Remove from oven. Add remaining mozzarella and Parmesan. Continue baking uncovered until lightly browned.

Serve with crackers or bread

 

 

 

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