"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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Amanda's Baked Spinach and Artichoke Dip Recipe

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This recipe for Amanda's Baked Spinach and Artichoke Dip, by , is from Granny Angeline's 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:  
Noella Donnelly
Category:
Category:
Ingredients:  
Ingredients:  
1 package of Knorr Vegetable Soup Mix
½ cup cream cheese
½ cup sour cream
1 cup Hellmann's mayonnaise
½ cup gruyere cheese
1 cup baby spinach (chopped)
1 can artichokes (strained and chopped)
Directions:
Directions:
Pre-heat oven to 350ºF.

In a large bowl, or mixer combine cream cheese, sour cream, mayonnaise and Knorr Vegetable Soup mix. Mix in grated cheese (reserve some to sprinkle on top before baking), spinach and drained (squeezed) artichokes. Transfer to a baking dish and bake (no kid) for 15 - 20 minutes.
Serve with pita chips, crackers or choice of bread.

 

 

 

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