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 COMMENT:
It's football season again—time to get together with friends
and cheer for your favorite team. Whether you're tailgating at the
stadium or watching the game from home, enjoy this delightful blend
of spinach and artichokes.
INGREDIENTS:
- 1 (10-ounce) package frozen chopped spinach, thawed, drained
and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 (8-ounce) packages cream cheese, softened
- ½ cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 tsp minced garlic
- 2 tbsps lemon juice
- salt and black pepper to taste
- cayenne pepper to taste
METHOD:
Preheat oven to 375°F. Lightly grease an 8" x 8" baking
dish. In a medium mixing bowl, blend together cream cheese and mayonnaise
until smooth. Mix in spinach, artichoke hearts and Parmesan cheese.
Add garlic and lemon juice. Season to taste with salt and peppers.
Spread evenly into baking dish. Cover dish with foil and bake for
20 minutes. Remove foil and bake for 5 additional minutes or until
slightly browned. Serve with tortilla chips, breadsticks, pretzels
or veggies. For a more elegant presentation, dredge quartered artichoke
hearts in egg wash and Italian breadcrumbs, deep fry until crispy
and use for dipping instead of chips.
Note: This recipe can also be
made in a slow cooker and cooked until heated thoroughly, approximately
1–1½ hours.
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