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Warm Artichoke & Spinach dip
Yield: 30 portions

2 # Cream Cheese
2 ea. #10can artichoke Hearts
5 C spinach frozen
2 1⁄2 C. Mayonnaise
5 C. Parmesan Cheese
1⁄2 C Garlic clove, finely minced
3 C Monterey jack Cheese grated
Juice of 3 lemon
Kosher salt and Pepper to taste

METHOD:
1. Allow cream cheese to come to room temperature.
2. Mix well to desired coarseness in robot coupe. The mixture should be chunky.
3. Store in a container until you are ready to use.
4. Bake in brick oven until the top is browned. Serve with sourdough croutons.

> See more in Gold D'Orr Recipe area

 

 


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