"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Spinach-Artichoke Dip Recipe

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This recipe for Hot Spinach-Artichoke Dip, by , is from Now We're Cookin', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. package frozen chopped spinach
2 cans (14 oz.) of artichoke hearts
1/2 c. mayonnaise
1/2 c. sour cream
1 c. grated Parmesan cheese
1 c. grated pepper jack cheese.

Directions:
Directions:
Heat the spinach in a microwave on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Pour into a greased baking dish. Sprinkle the jack cheese on top. Bake for 30 minutes at 350. Serve warm with crackers.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
When you're part of a church family, you go to a lot of potlucks! Over the years I accumulated many appetizer recipes. I can enjoy a whole meal made out of just appetizers!

 

 

 

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