|1 pack||(10-oz) frozen chopped spinach|
|¼ cup||Onion; minced|
|5 tablespoons||Butter; melted|
|½ cup||Sour cream|
|3 tablespoons||Grated Parmesan cheese|
|¼ teaspoon||Black pepper|
|1 dash||Red pepper|
|1 can||(14-oz) artichoke bottoms or-|
|2 cans||(8.5-oz) artichoke hearts; drained|
Cook spinach according to package directions; drain thoroughly. Saut onion in butter for 5 minutes or until tender. Stir in the cooked spinach, sour cream, peppers, salt and grated cheese. Spoon mixture onto artichoke bottoms; place in shallow baking dish. Sprinkle cheese over the top. Add water to barely cover bottom of dish. Bake at 350 degrees for 15 to 20 minutes Serves 6 to 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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