Sunday, February 5, 2017

Hot Artichoke Spinach Dip

Hot Artichoke Spinach Dip

A Slice Of Paradise
The Junior League of The Palm Beaches






I should call this blog "Return of The Cookbook Queen." Haha! I am back yet again. 

10 ounces frozen chopped spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained
1 cup mayonnaise
1 1/2 cups Parmesan cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
Garlic salt to taste
2 teaspoons Tabasco sauce
Melba toasts


Preheat oven to 350 degrees. Squeeze excess water from thawed spinach. Finely chop artichoke hearts. Combine all ingredients and mix thoroughly. Pour into a 1 1/2 quart, ovenproof dish. Bake for 30 minutes.  Serve warm with crackers.




Yield: Servings for 12

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