Special request for Laurie; I gave her these recipes which she has served for many parties and church functions! She says they are always enjoyed.

Spinach-Artichoke Dip
This general recipe is very flexible; it may be done in the oven, microwave, crock-pot or even heated gently through in a saucepan. My personal preference is the oven; it makes a prettier presentation because it browns to a golden color.

Spinach-Artichoke Dip (1) (This is my very favorite; it is a little more time-consuming, but not difficult.)

 (2) 10 oz. boxes chopped frozen spinach
1/4 cup real butter
1 Tablespoon fresh minced garlic
2 Tablespoon freshly minced onion
1/4 cup flour
1 pint heavy cream (you may use a lighter liquid if you like; still is very good.)
2 tsp. fresh squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
2/3 cup grated fresh Pecorino Romano cheese (Parmesan is good too.)
1/3 cup sour cream
1/2 cup shredded Vermont white cheddar (If white is unavailable, sharp yellow is fine too.)
14 oz. jar artichoke hearts - coarsely chopped

Thaw and squeeze all liquid from spinach; must be very dry. Mince and set aside. In heavy saucepan, melt butter. Add garlic and onions and sauté about 3-5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, hot sauce, salt, and Romano cheese. Stir until cheese is melted; remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry spinach and artichoke hearts.
Sprinkle white cheddar on top. At this point, I refrigerate until ready to serve, and then heat in 350o oven until heated through.

Serve with slices of French bread, pita triangles or crackers.

And this one ~ quicker, but tasty too!


Spinach and Artichoke Dip (2) 

1 package frozen creamed spinach
1 jar marinated artichokes (6 oz)
1/4 cup mayo (light is okay)
1/2 cup parmesan cheese
garlic seasoning--powder or fresh--to taste
1/4 cup sour cream 

Mix all together and bake at 375 for 20-25 minutes or until heated through.  I usually do not bake but place in a small crock pot for about an hour and serve from here.  Serve with pita chips, crackers, breads or nacho chips. 

Yields 2 cups.

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