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Artichoke & Spinach Dip Recipe

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This recipe for Artichoke & Spinach Dip, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Fussell


1 (14 oz.) can artichokes, drained, save liquid
1 c. mayonnaise
1 c. Parmesan cheese, grated
1/2 tsp. garlic powder
2 pkgs. frozen chopped spinach, thawed and drained, save liquid
4 T. butter

1/2 c. evaporated milk
1/2 c. spinach-artichoke liquid
1/2 tsp. celery salt
1/4 tsp. garlic salt
6 oz. Pepper-jack cheese or plain Monterrey-jack cheese, shredded
Dash Worcestershire sauce
Dash paprika

Preheat oven to 350║F. Drain artichokes, save liquid. Drain spinach, save liquid and combine with liquid from artichokes. In a medium bowl, combine artichokes, mayonnaise, Parmesan cheese, garlic powder, Worcestershire sauce and paprika. Mix until well blended; set aside. SautÚ onion in butter until translucent. Meanwhile, mix evaporated milk, flour, and 1/2 cup spinach-artichoke liquid. Stir in onion; add spinach, celery salt, garlic salt and pepper. Pour spinach mixture into artichoke mixture, stir well. Add 3/4 cup shredded pepper cheese and stir until blended. Add more of reserved liquid if needed. Pour into buttered casserole dish or baking pan. Top with rest of shredded cheese sprinkled on top. Additional Parmesan cheese may be added to topping, if desired. Bake for 20 to 30 minutes. Serve warm with baked pita chips or tortilla chips.




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