Spinach-artichoke Dip (chicago Style) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Light Sour Cream,
3 ounce: Parmesan cheese,
14 ounce: Can Artichoke Hearts --,
Drain, rinse, chop
10 ounce: Pk chopped spinach, thaw,
Drain well,
6 ounce: Monterey jack cheese --,
Shred,
Directions:
Combine sour cream and 2 oz of parmesan cheese (reserve other ounce
for topping later) in a 2qt casserole dish. Stir in spinach and
artichokes. Mix well. Cover top with monterey jack and other ounce of
parmesan cheese. Bake for 15 minutes at 400~ and then broil for about
5 minutes or until cheese is golden brown. Serve with tortilla chips
and side dishes of sour cream and your favorite salsa. This makes
about 4 times what you are served at a restaurant so you may want to
adjust the ingredients. (wrv)
Recipe By :
From:
Source from luhu.jp
for topping later) in a 2qt casserole dish. Stir in spinach and
artichokes. Mix well. Cover top with monterey jack and other ounce of
parmesan cheese. Bake for 15 minutes at 400~ and then broil for about
5 minutes or until cheese is golden brown. Serve with tortilla chips
and side dishes of sour cream and your favorite salsa. This makes
about 4 times what you are served at a restaurant so you may want to
adjust the ingredients. (wrv)
Recipe By :
From:
Source from luhu.jp