Spinach and Artichoke Hearts

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.

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