| Ingredients: 1 8.5-oz artichoke hearts drained 2 10-oz frozen chopped spinach cooked and 1 8-oz cream cheese 1 Stick butter 1/2 Pound(s) Bacon, cooked and crumbled Parmesan cheese |
Directions:
Quarter drained artichoke hearts and spread over bottom of an 8x8 casserole. Spoon spinach over artichokes. Melt butter and cream cheese in a small saucepan. (Cream cheese will be lumpy.) Pour and spread over spinach. Sprinkle crumbled bacon over cream cheese mixture. Sprinkle well with Parmesan cheese. Bake at 350ø for 30 minutes or until bubbly. Yield: 4 to 6 servings. ROBYN DICKEY From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 720 Calories From Fat: 518 Total Fat: 58.4g Cholesterol: 134.4mg Sodium: 1640.1mg Potassium: 1017.6mg Carbohydrates: 21.5g Fiber: 11.5g Sugar: 1.2g Protein: 33.6g |