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

Artichoke-Spinach Dip Recipe

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This recipe for Artichoke-Spinach Dip, by , is from The Walter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Whalen
Added: Wednesday, November 1, 2006


1 (13oz.) can artichoke hearts, drained and finely chopped
1 (10oz) pkg frozen chopped spinach, thawed, squezzed dry, and finely chopped
1 c. mayonnaise
1 c. freshly grated Parmesan cheese
2.5 c coarsely grated Jack cheese
1 T. Romano cheese
1 T. crushed red pepper

1. Preheat oven to 350
2. In a bowl, combine artichoke hearts, spinach, mayo, Parmesan cheese, 1 3/4 cup jack cheese, romano cheese and red pepper, stirring until combined well.
3. Transfer to a baking dish and top with remaining jack cheese
4. Bake about 15 miutes
5. Serve with tortilla chips.




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