"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip, by , is from A Taste of Heaven!, 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!

Cynthia Skidmore, 1967 Graduate of St. Mary's Academy


1 Small yellow onion, chopped
1 Stick of butter
1 Package Philadelphia Cream Cheese©
1 6 Ounce Sour Cream
1 8 Ounce package monterey jack cheese
1 Box frozen spinach
1 Can artichoke hearts

Preheat oven to 350º

Saute onions in butter until soft.
Add 1/2 the package of monterey jack cheese, Philadelphia Cream Cheese©, and sour cream. Continue cooking over low fire.
Microwave the spinach until warm. Drain well.
Cut up artichoke hearts and run through a food processor
Add to pot
Add spinach last
Stir well
Pour mixture into an oven-safe bowl, and add the shredded monterey jack on top
Bake for 15 minutes, or until cheese melts




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