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Monterrey Spinach Artichoke Dip Recipe

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This recipe for Monterrey Spinach Artichoke Dip is from The Capitena Family Cookbook Project, 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 pkg (8 oz) frozen spinach, defrosted
1 can (13 oz) artichoke hearts, non-marinated, drained
2 cloves garlic, minced
2 pkg (16 oz total) cream cheese softened
1 C heavy cream (or milk)
1 C shredded Monterrey Jack
1/2 C shredded Parmesan
Directions:
Directions:
Preheat oven to 350 º F (or use a crock pot), Mix the spinach, artichokes, garlic, cream cheese, cream, 1/2 C Monterrey Jack and Parmesan in food processor. If you are doing the crock pot recipe, just add the entire cup of Monterrey Jack cheese instead of a 1/2 C. Place in oven safe dish and top with remaining 1/2 C Monterrey Jack. Bake covered for 15 minutes, remove cover and bake 10 minutes longer.
Number Of Servings:
Number Of Servings:
16

 

 

 

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