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Full Online Book HomeLearning KitchenDips - Artichoke - Artichoke And Spinach Dip
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Dips - Artichoke -  Artichoke And Spinach Dip Post by :5host Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3560

Click below to download : Dips - Artichoke - Artichoke And Spinach Dip (Format : PDF)

Dips - Artichoke - Artichoke And Spinach Dip

1 (8 oz.) pkg. Light Cream Cheese
1 can (14 oz.) Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use.

Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.
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Dips - Artichoke -  Dick Clark's American Bandstand Artichike Dip Dips - Artichoke - Dick Clark's American Bandstand Artichike Dip

Dips - Artichoke -  Dick Clark's American Bandstand Artichike Dip
1(8 oz.) pkg. cream cheese, softened 1 pint sour cream 1/2 cup shredded parmesan cheese 1 pkg. spinach, thawed, rinsed and squeezed dry 1 tsp. marjoram 1 tsp. ground black pepper 1 tsp. red pepper flakes 1 (about 15 oz.) can artichoke hearts 1 Tblsp. good olive oil In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well. Stir in the

Dips - Artichoke -  Artichoke Parmesan Dip Dips - Artichoke - Artichoke Parmesan Dip

Dips - Artichoke -  Artichoke Parmesan Dip
1 cup mayonnaise 1 cup grated parmesan cheese 1 can artichoke hearts 1 clove garlic -- crushed, or 1 teaspoon chopped garlic (from jar) paprika Preheat oven to 325. Drain the artichoke hearts, and chop them up. Mix them with all the other ingredients except the paprika, combining well. Put it in a small, oven-proof casserole dish, sprinkle a little paprika on top to make it look nice, and bake for 45 minutes. Scoop this with pepper strips, cucumber rounds, celery sticks, or with low carb fiber crackers like the Fiber Rich mentioned in the first issue. (GG Bran Crispbread will