Hot Spinach and Artichoke Dip

Servings: 1

Ingredients

• 1 C thawed, Bountiful Harvest chopped frozen spinach, 61144
• 1 1/2 C thawed, chopped frozen artichoke hearts
• 6 oz Cobblestone cream cheese, 70083
• 1/4 C SilverBrook sour cream, 71811
• 1/4 C Katy’s Kitchen mayonnaise, 17096
• 1/3 C grated Villa Frizzoni Parmesan, 70077
• 1/2 tsp Culinary Secrets crushed red pepper, 24018
• 1/4 tsp Katy’s Kitchen salt, 31984
• 1/4 tsp Culinary Secrets garlic powder, 24042
• 1 loaf Brickfire Bakery French Bread, cut into 1/4 slices, 31030

Preparation method

1. Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
2. Heat cream cheese in microwave for 1 minute or until hot and soft.
3. Stir in rest of ingredients.
4. Serve hot with French bread slices.