| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dip |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen chopped spinach; thawed and drained |
| 1 |
tb |
Butter or margarine |
| 1/4 |
c |
Chopped onion |
| 1 |
cn |
(14-oz) artichoke hearts; chopped and drained |
| 1 |
c |
Parmesan cheese |
| 1 |
|
Clove garlic; minced |
| 1/4 |
ts |
Worcestershire sauce |
| 1 |
ds |
Hot pepper sauce |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Curry powder; (optional) |
INSTRUCTIONS
Date: Sat, 9 Mar 1996 08:01:16 -0500
From: "Sherrie D. Sculley" <102735.17@compuserve.com>
Saute 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 degree oven for 20 minutes or until bubbly. Serve
with tortilla chips. Yield: 2 cups.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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