Spinach and Artichoke Dip - served hot

[beemaster]

Here is one I'm proud of, it isn't far from the recipe on the artichoke hearts can, but it is a whopper and addictive. You need ritz crackers to serve this with, it makes all the difference in the world - BUT you can also pound out chicken breasts until flat, stuff the refridgerated dip inside and roll up the chickens in to cordonblue like  meal.


Spinache and Artichoke Dip

two packages of frozen, thawed and strained dry spinache
1 cup of coursely chopped water chestnuts - also canned, rince well
1 pacage of Liptons Vegatable souple mix/dip (the dehydrated stuff)
1 jar of artichoke hearts - also drained in hot water to get most of the oils out courcely chopped.
8 ounces of cream cheese
3 cloves of garlic - you can lightly pan fry to bring out the smoother garlic tast of chop fine
2 cups of 4 blend Mexican Cheese shredder

Prep everything except the exican Cheese - mix together in a baking cassorole dish and then cover up with Mexican Cheese on top. Bake until bubbles of crem cheese popout around the sizes and the Mexican cheese is fully melted - abot 30 minute and piping hot.

As mentioned above, serve this with rizr or townhouse crackers or stuff into chicken breast for a very nice dinner.