Spinach-Artichoke Dip In Salsa Ring
This recipe comes courtesy of Annie Dubois, chef and owner of TexMexToGo.com. You can find more recipes, plus everything you'll need for your Cinco de Mayo parties, right here
2 8 oz. packages cream cheese, softened
¾ cup heavy cream
1/3 cup grated Parmesan cheese
¼ tsp. garlic powder
1 bunch fresh spinach, chopped OR 1-16oz. pkg. frozen cut leaf spinach, thawed and drained
1 13 oz. can/jar quartered marinated artichoke hearts, drained and chopped
2/3 cup shredded Monterey Jack cheese
1 cup Tejano Mexican Salsa (click here to order product)
Plenty of tortilla chips or crackers
2 8 oz. packages cream cheese, softened
¾ cup heavy cream
1/3 cup grated Parmesan cheese
¼ tsp. garlic powder
1 bunch fresh spinach, chopped OR 1-16oz. pkg. frozen cut leaf spinach, thawed and drained
1 13 oz. can/jar quartered marinated artichoke hearts, drained and chopped
2/3 cup shredded Monterey Jack cheese
1 cup Tejano Mexican Salsa (click here to order product)
Plenty of tortilla chips or crackers
Using a hand mixer, blend together cream cheese, cream, garlic, Parmesan and Jack cheeses until smooth and creamy.
Fold in chopped spinach and artichokes.Place mixture in ovenproof casserole dish. Bake at 300° Fahrenheit for 1 hour. Remove from oven, spoon 1 cup of salsa around the outer edge (on top of the dip).Return to oven for another 15 minutes. Serve warm with crackers, tortilla chips or toast points.Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
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