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Spinach Artichoke Spread

11/27/2020

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​¼ cup butter
½ small onion, diced
2 cloves garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces cream cheese, cubed
4 ounces sour cream
¾ cup shredded Monterey jack cheese, divided
¾ cup shredded parmesan cheese, divided
1 can (14 ounces) artichoke hearts rinsed, drained, and coarsely chopped
 
1. Preheat oven to 400 degrees and spray a 1 quart gratin dish with nonstick spray. In a large skillet, heat butter over medium. Sauté onion until softened and translucent; add garlic and cook for one additional minute. Remove from heat and stir in spinach, cream cheese, sour cream, ½ cup Monterey jack cheese, and ½ cup parmesan cheese. Combine thoroughly and cook, stirring, until cheeses are melted; fold in artichoke hearts.
 
2. Transfer to prepared dish and sprinkle with remaining cheeses. Cover tightly with foil and bake for 20 minutes; remove foil and bake until edges bubble and cheeses are lightly browned. Let stand for 10 minutes before serving.
 
Revised September 2017
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    Author

    I am Mrs. Reily, and this site serves as the digital filing cabinet for my personal recipe collection, to facilitate sharing recipes with my family and friends.
    ​
    The header photo portrays the kitchen at Rocky Ridge Farm in Mansfield, Missouri, the final home of Laura Ingalls Wilder, whose life and writings have long inspired and delighted me.  

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