This recipe is from my friend, Milly Ramsey.
She brought it over to share for Thanksgiving 2011 and I loved it.
It was even better with her homemade bread!
Sautee
together:
1/4 cup
butter
about 6 fresh garlic cloves, finely chopped/crushed
1 medium
onion, diced
When onions
are getting soft, add:
1 package
(10oz.) fresh spinach, chopped well
1 can artichoke
hearts, drained and chopped
When spinach is
tender, add:
2 packages
(8oz.) cream cheese, softened
1 to 2
containers (16oz.) sour cream, depending on consistency
desired
When the mixture is
warm, but not bubbling, add and heat until melted:
1 cup shredded
Parmesan cheese
Transfer to a fondue
pot or crock put to keep warm while serving.
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