Posted: Jun 25, 2012 12:35 PM
Updated: Jun 25, 2012 3:16 PM
TUCSON - Today on News 4 Cooks at Noon, Jack Ahern from Ric's Cafe stopped by to make:
Spinach Artichoke Dip
1 Diced Red Onion
1 Diced Red Bell Pepper
11/2 Cup Chopped Artichoke Hearts
2 Lbs Fresh Chopped Spinach
11/2 Cup Mayonnaise
11/2 Cup Water chestnuts
11/2 Cup Sour Cream
1/2 Cup Cream Cheese (Room Temperature)
1/2 Cup Parmesan Cheese
1 t Salt
1/2 t Ground Black Pepper
Combine all Ingredients in a large mixing bowl. Mix well. Taste to see if salt and pepper are needed. Once all mixed well place some mixture in a bake proof dish,
Place in oven, preheated to 350 degrees, until mixture becomes bubbly and hot, about 10 to 12 minutes. Remove from oven place on a plate top with Parmesan Cheese and serve with Corn Tortilla Chips.
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