Hot Spinach & Artichoke Dip

2006-11-23
  • Yield : 20
  • Servings : 20
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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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 parties!

Ingredients

  • 3 (10 oz) boxes frozen chopped spinach
  • 1 stick butter
  • 1 (16 oz) can artichoke hearts, chopped
  • 8 oz cream cheese
  • 3/4 cup shredded Parmesan cheese
  • 6 oz Mozzarella cheese
  • 1 small to medium onion, finely chopped
  • 8 oz sour cream
  • 1 (8 oz) can evaporated milk

Directions

Step 1

Cook spinach according to label directions and drain well.

Step 2

Sauté onions in butter. Add spinach, artichokes, sour cream, cream cheese, Parmesan, and Mozzarella, stirring well between each addition.

Step 3

Slowly stir in evaporated milk to thin as needed.

Step 4

Serve in a chaffing dish or slow cooker with tortilla chips or crackers.

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Houma, Louisiana Louisiana
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