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LOCATION: Recipes >> Dips >> Spinach Artichoke 18

Print this Recipe    Spinach Artichoke 18

Hot Spinach Artichoke Dip
Servings: 2 cups

1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped
2 tablespoons chopped onion
1 tablespoon butter or margarine, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded Colby/Monterey Jack cheese
1/2 cup milk
3/4 teaspoon Creole seasoning
Vegetables, tortilla chips or crackers

In a skillet, saute artichokes and onion in butter until onion is
tender. Stir in spinach and Parmesan cheese; cook over low heat
until spinach is heated through. Add Colby/Monterey Jack cheese,
milk, and Creole seasoning; heat until cheese is melted. Serve
immediately with vegetables, tortilla chips or crackers.

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