Festive Spinach-Artichoke Dip -- Quad-Cities Online Recipe Book
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Festive Spinach-Artichoke Dip

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Ingredients

1 box (10 ounces) frozen chopped spinach, thawed and drained
1 can (14 ounces) artichoke hearts, drained and roughly chopped
1 cup shredded Parmesan-Romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces light jarred/prepared Alfredo sauce
3 tablespoons jarred roasted red pepper, drained and diced
1 teaspoon minced garlic
4 ounces softened reduced-fat cream cheese
1 teaspoon crushed red pepper

Instructions

Preheat oven to 350 degrees. Combine all ingredients thoroughly with a wooden spoon in a large bowl. Spread mixture into an 8x8-inch ungreased baking dish. Bake for 25-30 minutes or until cheese are bubbling and melted. Serve hot with tortilla chips or Hawaiian bread.

McKenzie Schaecher
Milan



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  Today is Friday, Aug. 1, the 213th day of 2014. There are 152 days left in the year.

1864 — 150 years ago: A mad dog was shot in Davenport after biting several other canines and snapping at several children. The police should abate this nuisance — there are about 500 dogs in this city that ought to be killed at once.
1889 — 125 years ago: Track laying operations on 2nd Avenue, stopped by the Moline-Rock Island company last spring for lack of rail, have been resumed.
1914 — 100 years ago: Bulletins allowed to come through the strong continental censorship of all war news indicated that Germany was advancing with a dash against both Russia and France.
1939 — 75 years ago: Emil J Klein, of Rock Island, was elected commander of Rock Island Post 200, American Legion.
1964 — 50 years ago: Members of the Davenport police department and their families are being invited to the department's family picnic to be held Aug. 27 at the Mississippi Valley Fairgrounds.
1989 — 25 years ago: Beginning this fall, Black Hawk College will offer a continuing education course in horseback riding at the Wright Way Equestrian Center, Moline, located just east of the Deere Administration Center.




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