Archbold, OH
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Recipe Corner





Hot Spinach And
Artichoke Dip
1 (10 ounces) package frozen
chopped spinach, thawed
2 cups thawed, chopped frozen
artichoke hearts
1.2 cup mayonnaise
1.2 cup sour cream
1.2 teaspoon hot pepper sauce
1 cup grated Parmesan cheese
1 cup grated Monterey Jack
cheese

Squeeze excess liquid from thawed spinach and artichokes.

Place spinach, mayonnaise, sour cream, hot pepper sauce, Parmesan cheese and 1.3 of Monterey Jack cheese in food processor. Process until just blended but slightly lumpy.

Add artichokes and blend slightly to make a chunky mixture.

Place in greased 1-qt. casserole dish. Top with remaining Monterey Jack cheese.

Bake at 350 degrees about 30 minutes or until bubbly. Serve with dipping toasts or chips.


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