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RECIPES

Artichoke Spinach Dip

servings
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Ingredients

3 qt. Canned artichoke hearts, drained, finely chopped
1 qt. Salad Bowl Dressing
1 qt. IQF chopped spinach, thawed, squeezed dry
1 cups Garlic, minced
1 cups Fresh lemon juice
2 cups Chili flakes

Instructions

Preparation Steps
  • Place
    Artichokes evenly in bottoms of 60 ramekins (12 for trial size) sprayed with no stick cooking spray.
  • Beat
    Cream cheese and dressing in large bowl of electric mixer fitted with paddle attachment until well blended. Add spinach, garlic, lemon juice and pepper; mix well. Divide mixture among ramekins and spread evenly over artichokes.
  • Bake
    In 325°F convection oven for 20 to 30 minutes or until thoroughly heated (140°F).
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