I promised all you cookbook club guys & gals my Hot Artichoke & Spinach Dip Recipe.  Well its as good as any restaurant, and actually has been compared to the one they serve at Olive Garden!  Make up a batch today and you’ll be raking in the compliments TONIGHT!

Just CLICK on the LINK below for the RECIPE!Here’s What You NEED:

• 1 (8 oz) pkg cream cheese
• 1 (14 oz) can [or equivalent fresh] artichoke hearts, drained & chopped
• 1/2 cup spinach, chopped & well drained [frozen or fresh steamed]
• 1/4 cup of mayonnaise [NOT salad dressing]
• 1/2 grated Parmesan or Romano or combination of both
• 1 clove finely minced garlic
• 1/4 cup grated mozzarella cheese
• 1/4 tsp garlic salt
• Salt & Pepper to Taste

Here’s What You Need to DO:

1. Allow cream cheese to come to room temp.  Preheat oven to 350°F.
2. Cream together cream cheese, mayonnaise, Parmesan or Romano cheeses, garlic and garlic salt.
3. Stir in artichoke hearts, spinach, and mozzarella cheese until well blended
4. Spray  casserole dish with non-stick spray [like Pam]
5. Spoon dip into dish
6. Bake at 350°F for approximately 25 minutes until hot and bubbly

If making ahead you can store in the refrigerator until ready to bake.

I normally double this recipe for parties.  Doubled it will make approximately 1-1/2 quarts of dip.  I transfer the baked dip into my small crock pot [slow cooker] to keep it warm throughout the party.

Serve with bite sized tortilla chips or Scoops!

ENJOY!

Here is a yummy recipe for Stuffed Artichokes with Herbed Sundried Tomato Stuffing courtesy of VeganYumYum!

• Comment on Artichokes with Sundried Tomato and Marjoram Stuffing … – What a creative and easy way to make artichokes. I am looking forward to trying this.

Technorati Tags: Appetizers, Cook Book Club, Cook Book Recipes, Cookbook Club, Family Cook Book

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.