Ingredients
10 ounces chopped spinach
10 ounces prepared alfredo sauce
14 ounces of chopped artichoke hearts
1/2 cup shredded mozzarella cheese
4 ounces softened cream cheese
1 cup shredded parmesan and romano cheese mix
1 teaspoon minced garlic
black peppered to taste

Directions for preparation
Preheat oven to 350 F.
Mix all ingredients together in a bowl and spread mixture into a small baking dish.
Bake for 25 minutes or until cheese begins to bubble. Serve with chips of choice or sourdough bread!

Whether you choose to use artichoke or not, spinch dip will make your party dip recipes immediately more versatile. When served in a sour-dough bread bowl, they’re real eye-pleasers, too.

INGREDIENTS:
1 cup chopped, cooked spinach (about a ten ounce package)
6 chopped green onions
1 cup mayonnaise
1 cup sour cream
1 8-ounce can of finely-chopped water chestnuts
2 cloves of minced garlic
1/2 cup of chopped parsley
2 tablespoons of lemon juice
2 teaspoons of black pepper
Salt to taste per your preference

PREPARATION
Dry the spinach
Mix ingredients
Cover and refrigerate for about two to three hours.

(Optionally prepare in a food processor a day ahead.)

Serve chilled with sourdough bread and raw vegetables such as turnip slices and red pepper strips. Or serve in a sourdough bread bowl and use the remaining bread for dippers!

Makes about 3 cups.

For Spinach Artichoke Dip simply add 1 cup chopped artichoke hearts!

Ingredients
1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
3. Bake for 15 to 20 minutes, or until hot and bubbly.

Ingredients
1 cup of crab meat
1 cup of fresh Parmesan cheese
1 cup of Hellman’s real mayonnaise
8 oz. can artichoke hearts, diced
1 sm. can water chestnuts
4 oz. sour cream or yogurt

Directions
Bake in shallow dish at 400 degrees until cheese bubbles. Serve hot. Toast – to go with dip: Sliced French bread (sliced finely), toasted; or English muffin, toasted in oven on both sides, cut into squares. Serve dip on toasts.