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Artichoke & Spinach Dip


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  • Medium white sauce:
  • 1 10oz package frozen chopped spinach (thaw & drain well)
  • 1 lg can artichoke hearts, chopped & drained
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup grated Parmesan cheese
  • 2 tbls butter
  • 2 tbls flour
  • 1 cup milk
  • Dash of hot sauce.



Step 1

Thaw and drain spinach.
Chop and drain artichoke hearts.

Combine with Monterey Jack and Parmesan cheeses.

Set aside.

Heat 2 tbls of butter, 2 tbls flour and 1 cup milk to sauce consistency.

Stir into other ingredients.


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