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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Ingredients:
1 cup cream |
1 tablespoon flour |
1/4 teaspoon garlic pepper |
4 tablespoons grated parmesan cheese or 4 tablespoons parmesan-romano cheese mix |
1 (16 ounce) package frozen chopped spinach, cooked in microwave and drained well |
1 cup shredded asiago cheese |
1 (14 ounce) can artichoke hearts, chopped (be sure they are drained, then rinsed and well drained before chopping) |
1/4 cup slivered rehydrated sun-dried tomato, cut into pieces |
Directions:
1. In a glass bowl or large glass measuring cup, whisk together cream, flour, garlic pepper and 2 tbsps.
2. parmesan cheese until well blended.
3. Heat in microwave oven 2 1/2 to 3 1/2 minutes, stirring twice, until very hot and thickened slightly.
4. Stir in spinach, Asiago cheese, artichoke hearts and sun-dried tomatoes until well mixed.
5. Turn into a 9-inch pie, quiche or attractive serving dish, spreading evenly.
6. Sprinkle top evenly with remaining 2 tbsps.
7. parmesan cheese.
8. Bake, uncovered, in preheated 350-degree oven 15 to 18 minutes or until hot and bubbly.
9. Serve with thinly sliced crisp crostini or tortilla chips.
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