Spinach and artichoke dip
www.CookingAllergyFree.com
Updated June 24th, 2007


Recipe Servings: 20 servings Description: Homemade dip, great for a party Allergens: Animal, Bakers yeast, Brewers yeast, Cheese, Cow milk, Dairy, Egg, Egg yolk, Fermented, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Spices, Spinach, Sugar, Vinegar, Wheat, Yeast Ingredient List:

QtyName
2 jars (6 oz each) Allergy_none artichoke hearts , drained and chopped
2 packages (9-11 oz each) Allergy_none spinach , frozen, creamed
1 cup Allergy_none parmesan cheese , grated
2 small cloves Allergy_none garlic , minced
1/2 cup Allergy_none sour cream
1/2 cup Allergy_none mayonnaise
1/4 cup Allergy_none mozzarella cheese , grated
(varies) Allergy_none pita chips

Allergy_none - User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: 1. Preheat oven to 375 Fahrenheit.
2. Chop artichoke hearts.
3. Combine artichoke hearts, mayonnaise, sour cream, and spinach in a medium - large bowl.
4. Mince or press garlic and add to the mixture.
5. Grate parmesan cheese and add to the mixture.
6. Place into a dish for baking and place into the oven.
7. Bake 25 minutes (or until the mixture is thoroughly heated).
8. Sprinkle mozzarella cheese onto the top.
9. Serve with pita chips (or suitable crackers/tortilla chips).