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

  1. Thaw spinach, use a clean kitchen towel or paper towels to squeeze moisture out
  2. Saute garlic in saucepan for 30 seconds, add spinach and artichokes
  3. Cook for 2-3 minutes
  4. Add Monterey Jack Cheese Sauce, milk, & tabasco, and 2 oz of parmesan
  5. Cook until heated through, add salt & pepper to taste
  6. Garnish with remaining Parmesan
  7. Serve with: pita chips, tortilla chips, grilled bread, etc.