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Hot Spinach & Artichoke DipAppetizers & Beverages
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Submitted by Candy Boudreaux
on Thursday, November 23, 2006
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| Makes: | 20 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Ready In: | 25 minutes |
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There are three types of spinach available in U.S. supermarkets: savoy (curly leaf), flat
(smooth leaf) and semi-savoy (slightly curly leaves). The savoy has dark green crinkly
leaves while the flat variety matches its name. The spade-shaped leaves are flat leaves
and have a milder taste than the savoy. The semi-savoy leaves are slightly curly. Baby spinach comes from the smallest leaves of flat leaf spinach plants. One other type not mentioned is frozen - just great for this quick, easy and delicious dip!!! Great for weddings, family holiday gatherings and parites! |
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| Ingredients |
| 3 10 oz boxes frozen chopped spinach |
1 stick butter |
| 1 16 oz can artichoke hearts, chopped |
1 8 oz cream cheese |
| 3/4 cup shreadded Parmesan cheese |
6 ounces Mozzerella cheese |
| 1 small to medium onion, finely chopped |
8 ounces sour cream |
| 1 can 8 oz evaporated milk |
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| | | Directions | Cook spinach according to label directions; drain well. Saute onions in butter. Add spinach, artichokes, sour cream, cream cheese, Parmesan, and Mozzarella stirring well between each addition. Slowly stir in evaporated milk to thin if needed. Serve in a chaffing dish or slow cooker with tortilla chips or crackers.
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