Spinach Artichoke Dip Recipe

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This recipe for Spinach Artichoke Dip is from The Elsbernd 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: Appetizers

Ingredients:	Ingredients: 8 oz. cream cheese 1 c. shredded mozzarella cheese ⅓ c. shredded (not grated) parmesan cheese + additional to top 2 tsp. minced garlic 1 14-oz. can artichoke hearts, rinsed, drained, and finely chopped 10 oz. baby spinach, stems removed Pepper to taste ½ tomato, chopped to bite size (optional) Pita bread for dipping

Directions:	Directions: Place all dip ingredients except tomatoes in slow cooker crock. Cook on high for about 30 minutes until spinach is wilted then mix all together. Cook on low for 1½ to 2 more hours. Serve garnished with chopped tomatoes and additional shredded parmesan. To toast pita (optional), pre-heat oven to 400º. Brush both sides of pita with olive oil. Cut into wedges. Place on cookie sheet and bake 5-6 minutes. Turn bread over and bake 3-5 minutes longer. Serve immediately after toasting.

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Spinach Artichoke Dip Recipe

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