| 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 | Artichoke hearts; (14 oz) 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
From: [email protected] (The Meades) Date: Thu, 4 Jul 1996 09:38:10 -0400 Recipe By: Sherrie Sculley 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 Digest V1 #139 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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