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Westside Grill's Spinach Artichoke Parmesan Dip
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- #31843
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 pounds frozen chopped spinach, drained
8 cans artichoke hearts, drained (soup size)
1 gallon mayonnaise
3 1/2 quarts grated Parmesan cheese
2 tablespoons minced garlic
directions
Chop the artichoke hearts together into small pieces. Mix all ingredients together, place amount as desired in a serving dish and microwave for 2 minutes.
Recipe Source: Westside Grill, Asheville, NC.
added by
southpaw
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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