"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach and Artichoke Dip Recipe

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Spinach and Artichoke Dip image
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This recipe for Spinach and Artichoke Dip, by , is from Our Favorite Recipes for My My and Grandaddy, 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!



2 cups fresh spinach, washed, drained and roughly chopped remove as much water as possible
1 tbsp dried minced onions
1 tsp garlic powder
1 tsp sea salt
1/2 tsp ground black pepper
2 tbsp lemon juice, about 1 whole lemon
1 10-oz jar small artichoke hearts, drained and chopped
1 cup shredded Parmesan cheese
1 cup sour cream
1/2 cup mayonnaise
1 1/2 cup shredded pepper jack cheese, divided

Preheat oven to 350 degrees, and spray large baking dish with non-stick spray.
In a medium bowl, mix the mayo, sour cream, Parmesan cheese, onions, garlic powder, sea salt and pepper.
Stir in the spinach, artichoke hearts, lemon juice and 1 cup of pepper jack cheese.
Spoon into prepared baking dish, and top with remaining pepper jack cheese.
Bake for 30 minutes, or until hot and bubbly.
Remove from oven, allow to cool slightly, and serve warm.

This can be made ahead and heated before serving.

Personal Notes:
Personal Notes:
Aunt Renee likes to serve this dip in a bread bowl. Yum!




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