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Baked Artichoke and Spinach Dip

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“Your guests will never want to leave when they get a taste of this dip! Remove any tough outer skins from the artichoke hearts before using in the recipe, I just use the whole small jar of pimento for this, 1 small finely diced and seeded red bell pepper can be used in place of the pimento. This makes a lot of dip so you might want to cut the recipe in half! You can prepare the complete dip up to 24 hours in advance and refrigerate, just bake as directed. Serve this with thin baguette slices.”
READY IN:
40mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Lightly spray a 2-quart casserole dish.
  3. In a bowl mix all ingredients except the mozzeralla cheese.
  4. Transfer to the baking dish.
  5. Bake for about 15-17 minutes; remove from oven sprinkle with mozzeralla cheese and return to oven until cheese is melted (about 4-5 minutes).

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