Spinach artichoke dip #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen chopped spinach; thawed and drained |
| 1 | tablespoon | Butter or margarine |
| ¼ | cup | Chopped onion |
| 1 | can | (14-oz) artichoke hearts; 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) |
Directions
Date: Sat, 9 Mar 1996 08:01:16 -0500 From: "Sherrie D. Sculley" <102735⅙@...> 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@...
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