I am planning on making the Hot Artichoke Dip on Saturday at a show.
I have found 2 different recipes:
From JOYCE's and also from the files on this site:
2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)
ALL THE BEST:
1 jar (6 oz) marinated artichoke hearts, drained & coarsely chop
1 package (9-11 ounces) frozen creamed spinach, thawed
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, pressed
2 ounces fresh Parmesan cheese, grated
I know that sometimes Joyce's sites recipes are a little different. I really think I should follow the recipe from ALL THE BEST, but not sure about the creamed spinach.
Has anyone made one or the other and did you like it? Opinions on which one I should use?
I have found 2 different recipes:
From JOYCE's and also from the files on this site:
2 jar (6½ oz each) marinated artichoke hearts, drained & coarsely chop
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)
ALL THE BEST:
1 jar (6 oz) marinated artichoke hearts, drained & coarsely chop
1 package (9-11 ounces) frozen creamed spinach, thawed
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, pressed
2 ounces fresh Parmesan cheese, grated
I know that sometimes Joyce's sites recipes are a little different. I really think I should follow the recipe from ALL THE BEST, but not sure about the creamed spinach.
Has anyone made one or the other and did you like it? Opinions on which one I should use?
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