Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Baked Spinach-Parmesan Dip




Source of Recipe


Sunset, April 1999






Recipe Introduction


Make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered. To vary the results, replace the spinach with chopped artichoke hearts.





List of Ingredients



• 1 package (10 oz.) frozen chopped spinach, thawed
  
• 1 cup reduced-fat or regular mayonnaise
  
• 1 package (3 oz.) cream cheese
  
• 1 onion (6 oz.), peeled and minced
  
• 1 clove garlic, pressed or minced
  
• 1 cup plus 2 tablespoons grated parmesan cheese
  
• 1/8 teaspoon pepper
  
• 1/2 teaspoon paprika
  
• 2 baguettes (8 oz. each), thinly sliced
  






Instructions



1. Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.
   
2. Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.
   
3. Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.
   
4. Serve hot to spread on baguette slices.
   
   






Final Comments


Makes about 3 cups; 12 servings