I promise there won’t be any dip left over tomorrow. Serve hot Spinach Artichoke Dip with chips, crackers, pita, crostini…or a tray of colorful veggies. Scoop the dip into your prettiest 13 X 9 baking dish and bake at 350 degrees for 40 minutes, or until the top turns a beautiful golden color. Or, do what I do and put them in a Ninja. Be sure to chop the artichokes for best results. Instead of sour cream and mayonnaise, I use a Mornay sauce to thicken the dip. 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). Cover and cook on the HIGH setting until heated through and bubbling around the edges, about 2 hours. My version is updated with a French twist. Scatter the cream cheese evenly over the spinach mixture. Add the artichokes, sour cream, mayonnaise, Parmesan, scallions, garlic, salt, and pepper, and stir to combine. Add parmesan cheese, drained frozen spinach and chopped artichokes. Squeeze the excess moisture from the spinach and place in the slow cooker. (ad) You may have used this yummy mix to make soup, but did you know it also makes the best dip ever?Įmpty the envelope of soup mix into the creamy mixture and blend well. If using frozen spinach, place 10 ounces in a microwave-safe bowl and microwave in 1-minute bursts until defrosted. Coat an 8x8-inch broiler-safe baking dish with cooking spray. The star of the show arrives with Knorr Vegetable Soup Mix. Arrange a rack 5 to 6 inches from the broiler element. Add sour cream and mayonnaise, then blend until creamy. Start by blending softened cream cheese with a mixer until it no longer has any lumps.
0 kommentar(er)
