Combine remaining ingredients and mix with spinach mixture. If I’m lucky enough to have some of this dip left I keep it in the fridge then scoop out a few spoonfuls and microwave briefly until heated through. Mix together Parmesan cheese, spinach, and artichoke hearts. Ingredients cup fat-free sour cream teaspoon freshly ground black pepper 3 garlic cloves, minced 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (8-ounce) block 1/3-less-fat cream cheese, softened 1 (8-ounce). I left out the steaming of the spinach and just baked the whole thing at 350 for about 20 minutes. You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake. What a great recipe The dip was the hit of my birthday party. If you are looking to make it a little lighter try it with light cream cheese, light mayonnaise, and light sour cream. (10 oz.) frozen chopped spinach, thawed, well drained. (16 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes. Its perfect for chips, crackers, veggies and more. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop. Easy Spinach Artichoke Dip with Cheese 1 can (14 oz.) artichoke hearts, drained, finely chopped 1 pkg. Make everyones favorite dips in one fell swoop with tasty VELVEETA® Queso Blanco Spinach Artichoke Dip. You can definitely use fresh spinach here in place of frozen. To make the crostini – slice up baguette into 1/2-inch slices brush the rounds with olive oil, and bake in 400 degree oven on baking sheet just until the bread starts to get a nice golden brown. Bake in preheated oven until heated through and melty, about 20 minutes.
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