We blog about this recipe here.
Spinach and Artichoke Hearts
Guest Blogger David says, “This has been a part of all of our Thanksgiving dinners for over 45 years.”
- 5# Fresh Spinach, steamed, drained and with as much liquid squeezed out as possible. Chopped a little, maybe. Some people use frozen, but you’d need several boucoups of that.
- 2 cups Marinated Artichoke Hearts, drained and coarsely chopped
- 1 cup sour cream (maybe a little more?)
- 1/2 c grated Swiss Cheese–enough to cover the top of the dish
- Salt and Pepper to taste
- Butter
Butter a baking dish. Mix everything else except the grated cheese together and put it in the dish. Spread the cheese on top. Bake it at 350° until it’s heated through and the cheese melts. Duh.
Recipe brought to you by David in Albuquerque and BigLittleMeals.com.