 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I've tried many different spinach-artichoke dips, but this is my favorite. It's similar to the kind you'd get in a restaurant. Easy to make additional and freeze. You can serve it with chips or make as a spinach artichoke toast. The toast idea came from Holly Clegg's Freezer Friendly Meals. Ingredients:
1 teaspoon lemon juice, fresh |
1 teaspoon garlic, minced |
1 cup parmesan cheese |
1 cup mayonnaise |
14 ounces artichoke hearts, canned |
1 cup spinach, frozen |
12 ounces tortilla chips or 1 loaf italian bread |
Directions:
1. Filling:.
2. Sautee garlic.
3. Blend all ingredients together lightly.
4. Bake at 350 degrees until warm and bubbly.
5. Eat with toasted pita bread or chips.
6. Artichoke Cheese toast:.
7. Slice a loaf of Italian bread in half length wise. Scoop out the center with your fingers, cut into pieces, and toast until lightly browned. Cool and set aside.
8. Fold bread pieces into dip.
9. Spoon mixture into bread shells.
10. Sprinkle with additional Parmesan cheese.
11. Bake in preheated oven, 350 degrees 18-20 minute.
12. To Freeze:.
13. Wrap, label, and freeze before baking.
14. To Prepare after Freezing:.
15. Wrap in foil.
16. Bake directly from the freezer at 350 degrees for 20 minute.
17. Unwrap foil and bake another 5-10 minute.
|
|