| 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: kmeade@ids2.idsonline.com (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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