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Full Online Book HomeLearning KitchenVegetables - Artichoke - Artichoke Dip By Glenda
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Vegetables - Artichoke -  Artichoke Dip By Glenda Post by :bcrnolat Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3113

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Vegetables - Artichoke - Artichoke Dip By Glenda

1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa


Preheat oven to 375 F.

Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.

Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream.
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4 1/2 oz jar marinated artichoke hearts, undrained and sliced 2 oz. can anchovies, undrained and chopped 1/4 c. red wine vinegar 1/4 c. sliced ripe olives 1/4 c. sliced pimento-stuffed olives 2 tbl. capers freshly ground pepper Combine all ingredients, stirring mixture. Yield 1 2/3 cups. This goes with a tossed mixed green salad that has mushrooms and radishes, and crispy Italian croutons. Courtesy: Southern Living 1984 Annual
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1 (14 oz.) artichoke hearts, drained and chopped 3/4 cup sour cream 3/4 cup real mayonnaise 1 package Knorr’s onion chive dip mix 1/8 – 1/4 tsp. hot pepper sauce Mix all and refrigerate to blend flavors. Serve warmed up.
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