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 Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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