SPINACH AND ARTICHOKE DIP
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Ingredients
|
Item/Count
|
Frozen Chopped Spinach |
9 oz |
Quartered Artichoke Hearts |
12 oz can |
Garlic |
2 tsp |
Muy Fresco Monterey Jack Cheese Sauce |
1 ½ cup |
2% Milk |
¼ cup |
Tobasco |
1 tsp |
Shredded Parmesan Cheese |
3 oz |
Directions
-
Thaw spinach, use a clean kitchen towel or paper towels to squeeze moisture out
-
Saute garlic in saucepan for 30 seconds, add spinach and artichokes
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Cook for 2-3 minutes
-
Add Monterey Jack Cheese Sauce, milk, & tabasco, and 2 oz of parmesan
-
Cook until heated through, add salt & pepper to taste
-
Garnish with remaining Parmesan
-
Serve with: pita chips, tortilla chips, grilled bread, etc.
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