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Friday, October 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

SPINACH-ARTICHOKE DIP
Appetizers
Contributed by: Annette Huckfeldt
Ingredients:
  • 1 (12 oz.) bag artichoke hearts, thawed, or 1 can artichoke hearts in water
  • 1â�„2 cup plain Greek yogurt
  • 1â�„2 cup mayonnaise
  • 1 tsp. garlic powder
  • 1 chopped green onion
  • 2 tsp. fresh lemon juice
  • 1 TBS Knorr vegetable soup mix
  • Dash hot sauce
  • 1 cup frozen chopped spinach, thawed and drained
  • 1â�„2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
Preheat oven to 350 degrees.
Chop the artichoke hearts into bite-size pieces; set aside.
Mix together the yogurt, mayonnaise, garlic powder, onion, lemon juice, soup mix and hot sauce. Mix the artichoke and spinach into the yogurt mixture. Mix half the cheeses into the mixture. Pour into a 9-inch round baking dish. Spread remaining cheeses on top. Bake for 20-25 minutes until bubbly. Serve with bagel crisps, crackers or breadsticks.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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