Spinach Artichoke Dip
A spinach artichoke dip is an interesting combination of vegetables. And, if you haven't tasted spinach and artichokes together in a dip, here are some recipes to try.
This is a spinach artichoke dip that will serve approximately 10 people.
1 large can artichoke hearts drained and cut into pieces (discard any pieces that are tough)
1 package frozen spinach thawed and well drained (press between paper towels)
2 ounces diced pimentos (drained)
16 ounces sour cream (organic or Tofutti Sour Supreme)
1 package ranch style dry salad dressing mix
For this spinach artichoke dip first combine the sour cream and the salad dressing mix, then get the spinach and pimentos well blended in the sour cream and salad dressing mix before folding in the artichoke pieces. Refrigerate overnight.
This spinach artichoke dip goes well with any kind of bread or cracker.
This spinach artichoke dip is to be served hot. It is not recommended that you use the soy cheese substitutes since they will not melt like dairy cheese.
1 can artichoke bottoms (water packed) drained
1 box frozen spinach (thawed and drained)
1 teaspoon garlic salt
½ cup mayonnaise
½ cup grated Parmesan cheese (organic)
4 ounces grated or shredded mozzarella cheese (organic)
½ cup sliced black olives
In a blender or food processor, mix the spinach, garlic salt, mayonnaise and cheeses until smooth. Then fold in the artichoke pieces and black olives. Bake this spinach artichoke dip in a greased pan or dish at 350 degrees F. until it bubbles. Serve with toasted rounds of garlic bread.
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