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home > recipes > sauces and condiments > artichoke spinach dip
1 (6.25 oz) jar marinated artichokes (drained) 1 (10 oz.) package frozen chopped spinach (thawed and drained very well) 1/2 teaspoon minced garlic 1/3 cup grated Romano cheese 1/4 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1/3 cup cream or half and half 1/2 cup sour cream In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 - 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty. In a mixing bowl add drained spinach, cream, sour cream, mozzarella. Stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350F degrees. Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa. Source: newspaper recipe

Artichoke Spinach Dip


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list all recipes for SAUCES (340)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: artichoke
keyword: spinach
recipes for sauces
recipes by butterflydog
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(posted July 30, 2006)

1 (6.25 oz) jar marinated artichokes (drained)
1 (10 oz.) package frozen chopped
spinach (thawed and drained very well)
1/2 teaspoon minced
garlic
1/3 cup grated
Romano cheese
1/4 cup grated
Parmesan
cheese
1 cup shredded
mozzarella
cheese
1/3 cup
cream or half and half
1/2 cup
sour cream

In
food processor blend artichokes, Romano
cheese, garlic and parmesan cheese for about 1 - 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.

In a mixing bowl add drained
spinach, cream,
sour cream, mozzarella. Stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency.

Spray an oven
proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350F degrees. Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips,
sour cream and salsa.

Source: newspaper recipe


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