"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

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Hot Spinach-Artichoke Dip Recipe

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This recipe for Hot Spinach-Artichoke Dip, by , is from Kalous 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!
Contributor:  
Contributor:  
Travis Kasper
Category:
Category:
Ingredients:  
Ingredients:  
15 oz artichoke hearts
10 oz frozen spinach
1 jar of pimento (small)
4 oz mozzarella cheese
¼ tsp garlic salt
1 cup mayo
1 cup Parmesan cheese (grated)
½ cup pitted & chopped black olives
Directions:
Directions:
Thaw and drain spinach. Drain and dice artichoke hearts. Combine remaining ingredients in a large bowl and mix. Transfer to 1 quart glass casserole baking dish. Preheat oven to 350 and bake for 30 minutes. Serve with tortilla chips, triskets, or torn french bread.

 

 

 

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