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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach & Artichoke Confetti Dip Recipe

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This recipe for Spinach & Artichoke Confetti Dip is from The 2006 Intermatic 115th Anniversary 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 oz.) pkg. - frozen creamed spinach, thawed & drained
1 (14 oz.) can - artichoke hearts, drained & chopped
1 (8 oz.) pkg. - cream cheese, softened
½ c. - Parmesan cheese, grated
½ c. - mozzarella cheese, shredded
1 small - Roma tomato, seeded & diced
¼ tsp. - pepper
1 tsp. - lemon juice
¼ c. - Parmesan cheese, grated (for topping)
Directions:
Directions:
Preheat oven to 350º. In a medium bowl, combine spinach, artichoke hearts, diced tomato, ½ cup Parmesan cheese, mozzarella cheese, cream cheese, pepper, and lemon juice. Mix well, and spoon mixture into a lightly greased 1 quart baking dish. Top with remaining ¼ cup Parmesan cheese. Bake for 15 to 20 minutes, or until hot and bubbly. Serve with artisan crackers, warm bread or fresh veggies.

 

 

 

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