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Baked Spinach and Artichoke Dip

"Although the ingredients list looks a tad long, the recipe instructions are essentially "stir together and bake until bubbly."  the ski house cookbook

  • 1 (13 3/4 ounce) can artichokes packed in water, drained and chopped
  • 1 (10-ounce) package frozen spinach thawed and squeezed dry
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove, minced
  • 2/3 cup freshly grated Parmesan
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1/2 cup shredded Monterey Jack
  • Pita chips, tortilla chips, or assorted crackers
 

Method

Preheat the oven to 350°F.  In a shallow 2-quart baking dish, combine the artichokes, spinach, sour cream, mayonnaise, lemon juice, garlic, Parmesan, salt, and cayenne.  Stir to thoroughly combine.  Top with the cheese.  Bake for 25 minutes  until bubbly and beginning to brown.  Serve with chips or crackers.

Makes about 2 1/2 cups

Reprinted with permission from ©Tina Anderson and Sarah Pinneo, The Ski House Cookbook, published by Clarkson Potter   click for book review

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