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Artichoke-Spinach Dip


Thursday, January 01, 2004
American/Appetizers-Side Dish
12 servings
14 ounces artichoke hearts, drained and chopped
1/2 of 10 ounce package of chopped spinach, thawed and drained.
1 1/2 cups mayonnaise
1 cup parmesan cheese
1 4.5 oz. can chopped green chilies with liquid
1 1/2 teaspoon minced garlic
1 tablespoon lemon juice
salt & pepper to taste
Preheat oven to 350 degrees. Spray a 1 1/2 quart casserole dish with cooking spray. Combine the artichoke hearts, spinach, mayonnaise, parmesan cheese, green chilies, garlic, lemon juice, salt and pepper in a large bowl and mix well. Transfer to the casserole and bake 15 to 20 minutes until bubbly. Serve with tortilla chips, crackers and or assorted vegetables.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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