Artichoke and Spinach Dip
1 can (13.75 oz) can of atichokes, rinsed & drained, and quartered
2 green onions chopped
1 garlic cloves, minced
1 T butter
1 bunch of fresh spinach, cleaned and chopped
2 T flour or cornstarch
1 c. whipping cream
1 3/4 c Monterey jack cheese, shredded
1/2 c Parmesan cheese, grated
1 T Pine nuts
salt and pepper to taste
Saute artichoke hearts, green onions, and garlic for 2-3 minutes until onions are limp. Add spinach and cook another minute until wilted. Add flour or cornstarch, and cook 1-2 minutes. Add cream and cook until thickened. Add cheeses and pine nuts. Add salt and black pepper to taste. Serve with tortilla chips.
2 green onions chopped
1 garlic cloves, minced
1 T butter
1 bunch of fresh spinach, cleaned and chopped
2 T flour or cornstarch
1 c. whipping cream
1 3/4 c Monterey jack cheese, shredded
1/2 c Parmesan cheese, grated
1 T Pine nuts
salt and pepper to taste
Saute artichoke hearts, green onions, and garlic for 2-3 minutes until onions are limp. Add spinach and cook another minute until wilted. Add flour or cornstarch, and cook 1-2 minutes. Add cream and cook until thickened. Add cheeses and pine nuts. Add salt and black pepper to taste. Serve with tortilla chips.
Comments
Post a Comment