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
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
See more in Gold D'Orr Recipe area