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"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

Artichoke Dip Recipe

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This recipe for Artichoke Dip is from The Baker Family Cookbook , 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:  
3 cans (14 oz each) artichoke hearts, chopped and drained
8 oz cream cheese
1 cup frozen, chopped spinach, drained
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup diced green onion
½ cup mayonnaise
¼ cup Dijon mustard
1 tsp seasoned salt
Diced tomatoes
Parmesan cheese
Directions:
Directions:
Heat oven to 350º. Combine first 10 ingredients. Place in casserole. Bake 45-60 minutes. Top with tomatoes and Parmesan. Bake until browned.

This is a large portion - Judy said to cut it in half.

 

 

 

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