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Artichoke and Spinach Dip


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#1 Sheryl

Sheryl

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Posted 26 March 2010 - 02:05 PM

Sheryl's Family & Friends Recipe Club©
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Category: From the Kitchen of: Recipe Name: Date: 03-26-2010
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Appetizer Sheryl Doom Artichoke and Spinach Dip
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Pre Heat: Time: Serves/Amt: Note: Information:
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350º 30 minutes Thaw Spinach
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Measure: Ingredient(s): Measure: Ingredient(s):
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1 Box Spinach (frozen chopped)
1 Cup Sour Cream (light)
1/2 Cup Parmesan (fresh grated)
1 Cup Mozzarella Cheese
8 Oz. Cream cheese -reduced fat
4 Cloves Garlic - crushed
1 - 14 Oz. Can Artichoke hearts.
1 Small Red Onion - optional
1 Tsp Hot Pepper Sauce
1/2 Tsp Ground black pepper
1 Bag Tortilla chips or strips
Portions of Vegies or Crackers

Instructions:
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1. Thaw and squeeze out all moisture from the chopped Spinach, using paper towels.
2. Add Spinach, sour cream, only a part of the Mozzarella Cheese, 1/2 cup.
Also put in the cream cheese, garlic, ground pepper, and hot sauce.
3. Process until just blended but still slightly lumpy.
4. Add artichokes and pulse to form a chunky mixture.

5. Place into a 1-quart baking dish. Top with the remaining 1/2 cup Mozzarella. Heat in oven until golden brown and bubbly about 30 minutes.
Serve with Tortilla chips, crackers, or vegies. Excellent.
6. Sprinkle red onion on top for looks or place some in a bowl for people to add to their plate if desired.
Strength and Warmth,
Sheryl

Sheryl Doom
ISN Support Specialist
(Retired) ISN Chat Moderator
International Scleroderma Network (ISN)