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Hot Artichoke and Spinach Dip

 

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This hot appetizer spread is excellent on plain or toasted French bread and assorted crackers.  It's a great addition to any cocktail party.

 

1 jar (12 ounces) marinated artichoke hearts, drained

1 package frozen chopped spinach, thawed

1 to 2 cloves garlic

1 1/2 cups shreadded mozzarella cheese

3/4  cup grated Parmesan cheese

1/4 cup chopped canned green chiles

1 tbsp. minced green onion

2 to 3 tbsp. mayonnaise

Hot pepper sauce to taste

French bread or assorted crackers

 

In food processor bowl with metal blade, place all ingredients except bread.   Process until well blended but not pureed.  Transfer mixture to ovenproof serving dish.  Bake, uncovered, in 350 degree oven about 30 minutes or until mixture is golden.  Serve hot with bread or crackers.

Makes 12 servings

Note: This mixture may be baked in small hollowed bread shell.  Wrap in foil; bake as above.  Open top of foil last 5 minutes of baking.

Tip: Mixture keeps well, tightly covered, in refrigerator for up to 5 days.

Prep time: 35 minutes