Parmesan Spinach & Artichoke Spread
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 casserole
- Serves:
- 8-10
ingredients
- 177.44 ml green onion, chopped
- 177.44 ml celery, chopped
- 118.29 ml butter
- 2 (566.99 g) package frozen chopped spinach, cooked and drained
- 473.18 ml sour cream
- 396.89 g can artichoke hearts, drained and chopped
- 2.46 ml hot pepper sauce
- 2.46 ml salt
- 2.46 ml ground black pepper
- 177.44 ml parmesan cheese, shredded
directions
- Preheat oven to 350 degrees.
- In a small saucepan over medium heat, cook onions and celery in butter until vegetables are tender.
- In a greased 2-quart baking dish, combine onion mixture, spinach, sour cream, artichoke hearts, pepper sauce, salt and black pepper.
- Sprinkle cheese over top of casserole.
- Bake 30-40 minutes or until edges are lightly browned.
- Serve warm.
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RECIPE SUBMITTED BY
I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down.
My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking.
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