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 Cuisines > Mexican cuisine > Search results
Spinach artichoke dip
Ingredients:
2-8 oz. Philly cream cheese, softened
? cup heavy cream
1/3 cup grated Parmesan cheese
? tsp. garlic powder
1 bunch fresh spinach, chopped
OR 1-16 oz. pkg. frozen cut leaf spinach, thawed and drained
1-13 oz. can/jar quartered marinated artichoke hearts, drained and chopped
2/3 cup shredded Monterey Jack cheese
1 cup Tejano Mexican Salsa
Plenty of tortilla chips or crackers

Directions:
Using a hand-mixer, blend together cream cheese, cream. Garlic, Parmesan and Jack cheeses until smooth and creamy. Fold in chopped spinach and artichokes. Place mixture in oven-proof casserole dish. Bake at 300 degrees for 1 hour. Remove from oven, spoon 1 cup of salsa around the outer edge. Return to oven for another 15 minutes. Serve warm with crackers, tortilla chips or toast points.
 
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