Ingredients
| 1 pkg. | frozen chopped spinach, thawed and drained | | 1 tbsp. | butter or | | margarine | | 1/4 cup | chopped onion | | 1 can (14 oz.) | artichoke hearts, chopped and drained | | 1 cup | Parmesan cheese | | 1 clove | garlic, minced | | 1/4 tsp. | Worcestershire sauce | | 1 dash | hot pepper sauce | | 1 tsp. | lemon juice | | 1/4 tsp. | curry powder (optional) |
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Instructions
Sauté onion in the butter or margarine. Drain the spinach and press out all of the excess moisture. Spoon the mixture into a lightly greased 1 quart casserole. Bake in a 350°F oven for 20 minutes or until bubbly. Serve with tortilla chips.
Author's Comments
Yield: 2 cups.
Recipe by Sherrie Sculley.
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