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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip is from Our 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:  
1/2 cup (1 stick butter)
1 medium onion chopped
2 – 10 oz, packages frozen chopped spinach, thawed and well drained
1 can (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) package of cream softened
1 (8 oz) sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup grated Parmesan cheese, divided
2 teaspoons Tabasco sauce (optional)
Salt to taste
Corn chips or crackers

Directions:
Directions:
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, ¾ cup Monterey jack cheese, 3/4 cup Parmesan cheese, Tabasco sauce and salt. Stir until well blended and heated through. Pour mixture into a one-quart casserole dish and top with remaining Monterey Jack and Parmesan cheese.
Bake at 350° oven until cheese starts to brown, about 10 minutes. Serve with corn chips and crackers.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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