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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach and Artichoke Casserole Recipe

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This recipe for Spinach and Artichoke Casserole, by , is from The Family Meal, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbi Clonts


24 oz fresh spinach
2-14 oz cans artichoke hearts, drained and chopped
8 oz cream cheese, softened
8 oz block fontina cheese, shredded
1 large yellow onion, chopped
8 oz can sliced water chestnuts, drained
1 c sour cream
1 tsp garlic powder
tsp salt
tsp ground black pepper
6 oz can french fried onion rings

Preheat oven to 350. In a bowl, combine spinach, artichokes, cream cheese, fontina cheese, onion, water chestnuts, sour cream, garlic powder, salt and pepper. Beat at medium speed with electric mixer until well combined. Spoon into a 9x9 baking dish. Bake 35-40 minutes or until bubbly. Sprinkle onion rings on top and bake for another 5 minutes.




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