Home Cooking Recipes
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Hot Spinach and Artichoke Dip
Chef:  Amy Edwards - Tulsa, OK          Category:  Appetizers

Ingredients:
14 oz. can artichoke hearts
1 cup real mayonnaise
1 cup grated Parmesan cheese
1/4 teaspoon lemon juice
1/4 teaspoon Tabasco sauce
1/2 package frozen chopped spinach, thaw & chop
paprika













Directions: Rinse, drain and chop artichoke hearts. Combine all ingredients. Spoon into lightly greased small casserole dish. Sprinkle with paprika and bake at 350°F for 20 minutes. Serve hot with crackers, tortilla chips or vegetables.

Notes: This dip is great to make for an appetizer or anytime snack.

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