SERVES 8
Ingredients
- 1 cup sour cream
- 8 ounces cream cheese, reduced-fat
- 4 ounces parmesan cheese
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 cup artichoke heart, canned, drained
- 10 ounces spinach, frozen, thawed
Directions
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Place all ingreedients in the Mini Master Prep Bowl, artichokes and spinach on top. Secure the top and pulse 5-7 times until combined, but chunky.
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Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
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Serve as hot dip for tortilla chips, granished with a whole artichoke heart and grated or shredded Parmesan cheese.
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BOB'S TIPS:Make your own flour tortilla chips for dipping by frying fresh tortillas in a lightly buttered pan until golden brown. While traditionally served hot, this dop works just fine cold as well -- simply skip the microwave.
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