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Spinach and Artichoke Dip Recipe

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

Contributor:  
Contributor:  
Jody Mahan

Category:
Category:

Ingredients:  
Ingredients:  
cup Sour Cream, fat-free
tsp. Black Pepper, freshly ground
3 Garlic Cloves, minced
1 14 oz. can Artichoke Hearts, drained and chopped
1 10 oz. package Chopped Frozen Spinach, thawed, drained, and squeeze dry
1 8 oz. block ⅓ less fat Cream Cheese, softened
1 8 oz. block fat-free Cream Cheese, softened
6 oz. Mozzarella Cheese, shredded and dived into 1 cup and cup
1 oz. Parmesan Cheese, freshly grated and dived into 2- 2 tbsp.

Directions:
Directions:
Preheat oven to 350
Combine the first 7 ingredients into a large bowl, stirring until well blended. Add 4 oz.(about a 1c. measuring cup full) of mozzarella and 2 tbsp Parmesan cheese, still well. Spoon mixture into a broiler safe 1 qt. glass or ceramic baking dish. Sprinkle with remaining cup mozzarella and remaining 2 tbsp. Parmesan cheese. Bake at 350 for 30 minutes or until bubbly.

Preheat Broiler to high (leave dish in the oven). Broil dip for 3 minutes or until cheese is lightly browned.

 

 

 

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