Spinach Artichoke Dip

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 pkg. frozen chopped spinach, thawed and drained
1 tbsp. butter or margarine
1/4 cup chopped onion
1 can (14 oz.) artichoke hearts, chopped and drained
1 cup parmesan cheese
1 clove garlic, minced
1/4 tsp. Worcestershire sauce
1 dash hot pepper sauce
1 tsp. lemon juice
1/4 tsp. curry powder (optional)

INSTRUCTIONS

Sauté onion in the butter or margarine. Drain the spinach and press out all of the excess moisture. Spoon the mixture into a lightly greased 1 quart casserole. Bake in a 350°F oven for 20 minutes or until bubbly. Serve with tortilla chips.

CHEF COMMENTS

Yield: 2 cups.

Recipe by Sherrie Sculley.

Tagged: artichokedip, dipsspreads add tags

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