Spinach artichoke dip #3
6 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen chopped spinach; thawed and drained |
| 1 | tablespoon | Butter or margarine |
| ¼ | cup | Chopped onion |
| 1 | can | Artichoke hearts; (14 oz) chopped and drained |
| 1 | cup | Parmesan cheese |
| 1 | Clove garlic; minced | |
| ¼ | teaspoon | Worcestershire sauce |
| 1 | dash | Hot pepper sauce |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Curry powder; (optional) |
From: kmeade@... (The Meades)
Date: Thu, 4 Jul 1996 09:38:10 -0400 Recipe By: Sherrie Sculley
Saute onion in the butter or margarine. Drain the spinach and press out all of the excess moisture. Spoon the mixture into a lightly greased 1 quart casserole. Bake in a 350 degree oven for 20 minutes or until bubbly.
Serve with tortilla chips. Yield: 2 cups.
MC-Recipe Digest V1 #139
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- \"hot\" artichoke dip
- Artichoke casserole
- Artichoke cheese dip
- Artichoke dip
- Artichoke dip #3
- Artichoke dip #4
- Artichoke dip appetizer
- Artichoke sauce
- Artichoke sauces
- Chili dip #3
- Hot spinach artichoke dip
- Oyster-artichoke dip
- Spinach - artichoke casserole
- Spinach - artichoke soup
- Spinach artichoke dip #1
- Spinach artichoke dip #2
- Spinach dip #3
- Spinach salad #3
- Spinach soup #3
- Spinach-artichoke quiche