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Artichoke and Spinach Holiday Dip Recipe

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

Contributor:  
Contributor:  
Martha Ann McDonald

Category:
Category:

Ingredients:  
Ingredients:  
1 cup mayonnaise
1 cup sour cream
1 1 oz. package Original Ranch Dip mIx
1 package frozen chopped spinach, thaw and drain well
1 8 oz. can sliced water chestnuts, drain and chop
1 cup parmesan cheese
2 “bread bowl” loaves

Directions:
Directions:
Preheat oven to 350. Hollow bread bowls leaving one inch on sides and bottom. Cube remaining bread.

Place bowls and cubes on baking sheet and brown for 10 minutes.

Mix everything except the parmesan chees, refrigerate until well chilled.

To serve hot, stir in the cup of parmesan cheese. Microwave on high for 4-5 minutes until hot, stirring occasionally. Transfer dip to bread bowl(s) and serve with toasted bread cubes.

IF OVEN IS AVAILABLE, I PREFER TO HEAT DIP IN THE BREAD BOWL UNTIL PIPING HOT & BUBBLY.

 

 

 

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