"The belly rules the mind."--Spanish 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 help families or individuals create heirloom cookbook treasures.

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

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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