Miss Bennie, who runs a bed and breakfast in Lynville, Iowa, concocted this spinach dip one afternoon before a wedding reception. She just made it up because she knew folks liked spinach dip and artichoke dip and then, she gave it a liberal dollop of three cheeses. Babes with Bullets’ (TM) campers enjoyed this dip in the old farmhouse kitchen recently.
You can enjoy it, too, as it will make the perfect take-along dip to tailgate parties and deer camp.
Miss Bennie’s Spinach-Artichoke Dip
½ c. butter, melted
1 onion, chopped
14 oz. can artichokes, drained and chopped
2-10 oz. bags frozen spinach, chopped
8 oz. sour cream
1 c. Monterey Jack, grated and divided
1 c. Parmesan, divided
2 t. Tabasco
1-8 oz. cream cheese
Melt butter. Sauté onion till soft. Stir in spinach, artichokes, cream cheese, sour cream, ¾ of both shredded cheeses, Tabasco. Place Top with remaining cheese in 1 ½ qt. casserole dish, or two smaller ones. Put remaining cheese on top. Bake at 350 till cheese starts to brown, about 10-20 minutes. Serve with crackers, pretzels, veggies.
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