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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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With an addition of artichoke, roasted red bell pepper and Parmesan :P Taken in Coup de Pouce Ingredients:
8 ounces cream cheese, softened |
1/2 cup sour cream |
2 (6 ounce) marinated artichoke hearts, undrained |
1 (8 ounce) jar roasted red peppers, drained |
1/4 cup parmesan cheese, grated |
10 ounces frozen spinach, thawed and drained |
Directions:
1. In food processor, mix cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
2. Add roasted red bell pepper and Parmesan and mix by pulsing until creamy.
3. Put the mixture in a microwave safe dish of 6 cups (1.5 L).
4. Add spinach and mix.
5. Cover with a plastic wrap (leave a little side opened to allow steam to escape).
6. Microwave on HIGH power for 7 minutes or until the dip is hot and boiling in the sides.
7. Mix well.
8. Serve hot or warm.
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